Gula Melaka Sago, a simple 4 ingredient dessert recipe with an amazing flavor that is refreshing and comforting.
Gula Melaka Sago (Sago Pudding with Palm Sugar) is a typical Singaporean and/or Malaysian dessert using the three most prevalent ingredients in Southeast Asian cooking - gula melaka (palm sugar), coconut milk and pandan leaves (screwpine leaves).
This quick and easy dessert is simplicity at its best, with bland sago pearls drenched with creamy coconut milk and rich smokey palm sugar syrup. It quickly becomes a a wonderfully flavorful dessert that you won't want to stop eating once you've started digging in. An ultimate sinful dessert that will be so worth it!
Gula Melaka Sago
by Miss Crumbs A Lot
7 oz Tapioca Pearl Sago
9 cups Water (divided)
3/4 cup Coconut Milk
1/2 tsp Salt
1 packet Gula Melaka (palm sugar) (approx. 8.8 oz)
5 Pandan Leaves (screwpine leaves) (knotted)
1. Bring 8 1/2 cups of water to boil in a pot. Save the remaining 1/2 cup of water for later.
2. Add in tapioca pearl sago into boiling water and stir often to prevent the pearls from sticking to each other. Let it cook until the sago pearls are translucent.
3. Drain the sago pearls and run it under cold water. Once cooled and drained, spoon the sago pearls into 4 bowls or molds. Cover with plastic wrap and refrigerate for 1 hour to let it set.
4. Grate or chop gula melaka into fine pieces. Bring remaining 1/2 cup of water to boil in a small sauce pot. Add grated gula melaka and knotted pandan leaves. Stir and bring it to a boil. Allow it to thicken slightly, remove from heat and set aside.
5. In another small sauce pot, add coconut milk, salt and bring it to a boil. Remove from heat and set aside.
6. Unmold chilled sago pearls into a serving glass or dish of your choice. Drizzle gula melaka syrup, coconut milk and serve.
Makes 4 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.