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A taste of Malaysia: sago pudding with palm sugar (sago gula melaka) recipe

Posted by on Apr 20, 2021 in Feature, Recipes | 0 comments

Sago gula melaka ready to be devoured

By Suyaishar Sebastian

Ingredients:

  • 4 tablespoon Sago
  • 31 oz of water
  • 8 ½ oz of coconut milk
  • ¼ teaspoon of salt
  • 70g palm sugar (Gula Melaka)
  • 2 Pandan leaves

Instructions:

Step 1: Cooking the Sago

Pour the sago into boiling water until it turns translucent. In order to have firmer sago pudding, rinse the sago under running water to remove starch; this is optional.

Step 2: Molding the Sago

To mold the sago, place them into small bowls or in a muffin pan. Keep them refrigerated for at least 2-3 hours.

Step 3: Boiling coconut milk and melting palm sugar

Boil the coconut milk with a dash of salt and set it aside. In a clean pot, melt the palm sugar in water over low to medium heat along with the Pandan leaves. Mix them well and set it aside. Leave the coconut milk and palm sugar to cool to room temperature.  

Step 4: Assembling the pudding

Once the sago pudding is ready, pour some coconut milk on it and drizzle some palm sugar syrup over it.