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Dessert Vegan

Food Flavour DNA

Nutritional Values

🔥340kcal
💪2gProtein
🌾76gCarbs
🥑9gFat
🌿1gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Saagu Bondibaiy

How to order / say it
Say it ސާގު ބޮނޑިބަތް — [sah-goo bon-dee-bye]
Order I'd like some Saagu Bondibaiy, please.
Locally ސާގު ބޮނޑިބަތް ކަމަށްދާ!
Say locally

A sweet pudding made with sago and coconut milk.

Why try it?

Saagu Bondibaiy showcases Dhigurah's affection for sweet, comforting desserts often enjoyed during festive times. It celebrates the tropical bounty of coconut combined with traditional ingredients.

How it tastes

Delightfully sweet and creamy, with a jelly-like texture from the cooked sago pearls, the pudding has a subtle coconut fragrance and a hint of cardamom spice.

Origin & History — first documented: 1870

Introduced in the mid-19th century, Saagu Bondibaiy became a cherished dessert during special occasions and family gatherings in Dhigurah, reflecting the island’s indulgence in tropical sweets.

Recipe

Ingredients

  • 🌾 150 g sago pearls
  • 300 ml coconut milk
  • 🍯 50 g sugar
  • 🧂 1 tsp cardamom
  • 500 ml water

Method

  1. 1 Soak sago in water for 30 minutes.
  2. 2 Boil soaked sago in water until transparent.
  3. 3 Stir in coconut milk, sugar, and cardamom.
  4. 4 Simmer until thickened.
  5. 5 Chill and serve cold.
All Asia recipes — Maldives — Dhigurah — Saagu Bondibaiy
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