Sago gula melaka is a typical Malaysian dessert that is so simple to make. Served chilled, it is refreshing especially on hot summers day.
Hot sunny days are a rarity in the UK. We pray for them the whole year and if Mother Nature is kind to us and grants us our wishes, we may perhaps get a good month of hot sunny spells out of the whole year. But when that day finally comes and the temperature hits 34°C (yes, it did!), I at least – although I suspect many others too – would be wishing for grey skies and cooler days. It has cooled down lately to the point where I now wish for warm sunny days again. Ha. One can never be satisfied with what one gets.
Well, back to sago gula melaka. Like I’ve already mentioned, it’s simple to make. Like ridiculously simple. Really, I am not kidding. I remember that sago gula melaka was one of the first few things we were thought in our home science class so it must be pretty basic – the first lesson was how to boil water and make tea. Yes, we were even thought that!
You only need three main ingredients to make this dessert. That’s all: Sago pearls, gula melaka and coconut milk. Along with that, you’ll need water, a pinch of salt and if you’d like and have some at home, pandan leaves.
To be perfectly honest with you, I’ve never really measured the ratio of sago pearls to water when cooking sago. I kind of just roughly estimated the ratio. You need to make sure that there’s plenty of water and not let the water dry up. So I googled to see how people on the net are cooking their sago and if there is a proper measurement (obviously, I have forgotten the exact measurement given in our home science class). What I found on the internet was shocking. Some people felt it was difficult to cook sago, some say you need to boil it for at least an hour, some soak their sago overnight and some prepare the sago days in advance just because that’s how long they felt it was needed to prepare sago.
No. No. No.
Let me say this again. It’s simple. What I’ve not said yet is, it’s also quick. Yes, you will want to chill these guys in the fridge before serving but that’s just waiting time.
OK, here’s how I made mine – and I measured the ingredients this time.
You’ll need:
- 1 cup sago pearls
- 5 cups water
- ½ tin coconut milk (needless to say, use fresh ones if you can get them)
- a pinch of salt, to taste
- ½ cup gula melaka, grated plus 3 tbsp water
- pandan leaves, knotted (if using)
Firstly, in a large saucepan, bring the 5 cups of water to a boil. Pour the sago pearls in, reduce the heat and let it simmer for around 10 to 15 minutes, all the while stirring occasionally so that the sago do not clump and/or stick to the bottom of the pan.
You will see the sago turn translucent although some may still have white dots in the centre. Don’t worry. Turn off the heat, cover the pan and let it stand for another 10 to 15 minutes. After this time, the sago will have turned translucent.
Pour the sago through a colander/sieve and run under cold water to remove excess starch. Turn off the tap and let them stand for a while to allow the water to drip.
In the past, people would normally spoon the sago into bowls and once they have firmed up and take the form of the bowl, the content is turned out onto a serving plate. However, I prefer to serve them individually and spoon the sago straight into whatever I’d like to serve them in, saving a bit on the washing time. It could be ramekins, small glasses or bowls. When they’ve cooled to room temperature, cover the ramekins/glasses/bowls with cling film and put them in the fridge to chill.
For the coconut sauce, all you need to do is heat the coconut milk on low flame in a sauce pan with a dash of salt. When it just starts to boil, turn off the heat, transfer the coconut sauce into a small jug or bowl and let it cool. Note: don’t let it bubble away or it’ll turn into oil!
For the gula melaka syrup, in a clean sauce pan – if you want to use the same one you used to heat the coconut milk, make sure you wash it first! – on a low heat, melt the gula melaka with the water. For extra fragrance, add the knotted pandan leaves, if using. When the gula melaka has fully dissolves and the syrup starts to boil, turn off the heat, transfer to a small bowl and set aside to cool. It will thicken as it cools so you don’t want to cook it for too long.
I have a confession to make: I used ready made gula melaka syrup today. This one…
… the one that I bought when I was in Melaka a few weeks ago. This nyonya establishment we went to sells ready made gula melaka syrup making my kitchen adventure a lot simpler! If you’re ever in Melaka, make sure to drop by Jonker 88. Their chendol is to-die-for.
Now, once chilled, pour a few spoonful of the coconut sauce over the sago. Dribble over some gula melaka syrup. What more are you waiting far? It’s time to eat. xo
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 cup sago pearls
- 5 cups water
- ½ cup coconut milk preferably fresh ones
- 1 pinch salt
- ½ cup gula melaka grated, plus 3 tbps water
- 2 pandan leaves knotted, if using
Ingredients
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- In a large sauce pan, bring the water to a boil.
- 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.
- After 10 to 15 mins, turn of the heat and cover the pan. Let it stand for another 10 to 15 mins.
- Pour the sago through a colander/ sieve and run under cold water to remove excess starch.
- Spoon the sago into ramekins, glasses or small bowls, pressing them down slightly to have a leveled surface.
- Once cooled to room temperature, cover with cling film and put them in the fridge to chill.
- 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.
- 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.
- 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.