Pages Navigation Menu

Delivering News From The Source

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

Sago gula melaka ready to be devoured

By Suyaishar Sebastian


  • 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


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.