SAGO GULA MELAKA

Monday, 17 July 2017





Sago Gula Melaka is one of Malaysian popular desserts. It is something you would often find in a Malaysian Buffet counter. Sago pudding is made by boiling pearl sago in water and serving it with syrup of palm sugar (gula melaka) and coconut milk. This sweet and cooling dessert is ideal after a meal of hot and spicy food.

This reminds me of my time in secondary school when I chose to make this dessert for my home science examination. It is simple to prepare and you will never go wrong.

Serves:  6

INGREDIENTS:

200g pearl sago
Water

150g gula Melaka or dark brown sugar
2 pandan/screwpine leaves
150 ml water

200 ml coconut milk
2 pandan/screwpine leaves
Pinch of salt

METHOD:


1.  Wash and soak the pearl sago in water for 20 minutes
2.  Bring half pot of water to boil. Add pearl sago and keep stirring till sago turns transparent. It takes few minutes.
3.  Pour sago into a strainer and wash off excess starch in running tap cold water.
4.  Drain excess water and scoop into individual moulds. Chill in refrigerator.
5.  In a saucepan, pour in coconut milk, pandan leaves and salt. Boil in low fire until it bubbles. Stir constantly. Set aside to cool.
6.  In another saucepan, add in pandan leaves and melt the palm sugar with water on a low heat. Once become syrupy, set aside to chill.
7.  To serve, spoon the palm sugar syrup and coconut milk over the chilled sago.