Gula Melaka Pudding Recipes

Gula Melaka Pudding Recipe

Ingredients :

125g (1/4 lb) pearl sago

4.5 cups water

155g (5 oz) crumbled palm sugar (gula Melaka) or 185g (6 oz) brown sugar

3/4 cup hot water

1 pandan leaf (optional)

1.25 cups thick coconut milk

Method :

Wash sago, drain, and put into a saucepan. Add water and bring to the boil. Turn heat down and cook until sago is tender and each grain clear. Rinse with several lots of cold water to separate grains, then divide between small glass bowls or jelly moulds and place in the refrigerator to chill.

Put palm sugar into a small pan, add crushed pandan leaf (if used), and pour on hot water. Simmer for 6 minutes. Strain and discard leaf.

If brown sugar is used, place in a small saucepan with 2/3 cup water and bring to the boil. Stir to dissolve sugar and cook on high heat until syrup is quite sticky and has begun to caramelise to a deep brown. Remove from heat. Carefully pour in 1/4 cup cold water, holding saucepan well away to avoid burns from the spluttering syrup. Cover hands with a cloth before doing this. Stir well and allow to cool, then chill.

To serve dessert, pour a little sugar syrup and coconut milk over each dish of sago. Add a little shaved ice if desired. Garnish with a mint leaf.

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