Sago Pudding (Sago Gula Melaka)
This Malaysian dessert is easy to make and is perfect for warm summer days.
Servings Prep Time
6people 5minutes
Cook Time
30minutes
Servings Prep Time
6people 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large sauce pan, bring the water to a boil.
  2. Pour in the sago pearls, reduce the heat and let it simmer, all the while stirring occasionally so that they do not clump or stick to the bottom of the pan.
  3. After 10 to 15 mins, turn of the heat and cover the pan. Let it stand for another 10 to 15 mins.
  4. Pour the sago through a colander/ sieve and run under cold water to remove excess starch.
  5. Spoon the sago into ramekins, glasses or small bowls, pressing them down slightly to have a leveled surface.
  6. Once cooled to room temperature, cover with cling film and put them in the fridge to chill.
  7. To make the coconut sauce, on medium heat, warm the coconut with the salt in a small saucepan. When it starts to bubble slightly, take it off the heat and let it cool completely.
  8. To make the gula melaka syrup, in a small saucepan on medium heat, dissolve the grated gula melaka with water. Add the pandan leaves for extra fragrance, if using. Once the sugar dissolves and the syrup starts to slowing bubble, turn off the heat and let it cool completely.
  9. To serve, take out the sago from the fridge, pour a few spoonful of the coconut milk to each ramekin and dribble the gula melaka syrup. Serve straight away.