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I initially thought it was bland but it was definitely lemony and sweet enough the next day. It was great in the microwave. I needed to stir it after half a minute to disperse lumping but after that it didn't form lumps. I used it as a mock lemon meringue filling in pavlova nests with yoghurt and kiwifruit topping. That turned out to be a disaster because overnight, the filling dissolved through the bottom of the nests. We ate them the next day and they were delicious. My partner was glad I didn't take the nests to our work do. ; ) I'll email the recipe to a friend who can't tolerate dairy products.
Sago is a bit of a mixed bag isn't it ? I followed the method exactly and got a perfect result but the look and texture of sago is a bit unusual and I remember this was the case in my childhood. I served it with vanilla yoghurt swirled through it and it looked much prettier. I was also impressed with the microwave method of cooking.
Quick, easy, not sickly sweet and the kids enjoyed it.
This one was a bit weird for me, but sago is an unfamilar ingrediant for me too. What you get is a warm, mild flavoured pudding. It's not very sweet and the texture is a bit unsual. I don't think I'll make it again, but what I got wasn't unexpected with the ingrediants used.