Malaysia - Sago Gula Melaka (Sago in Coconut Milk Pudding with Palm Sugar) Recipe

Malaysia - Sago Gula Melaka (Sago in Coconut Milk Pudding with Palm Sugar) Recipes

Ingredients :

6 oz / 185g sago pearls or pearl tapioca

64 fl oz / 2 liter water


Syrup -

125g block dark palm sugar, shaved

2 tbsp treacle or dark molasses

6 fl oz / 180ml water

1 pandanus leaf, scraped with the tines of a fork

pinch of salt

8 fl oz / 250ml thick coconut milk

Method :

If using sago, pick over for any large impurities, then place in a sieve and shake to release any dust and dirt. If using pearl tapioca, you do not have to clean it. In a saucepan, bring the water to a boil. Add the sago or tapioca in a steady stream, stirring continuously to keep the pearls separated. Continue cooking until the pearls swell and become transparent, about 10 minutes. Pour into a fine sieve and rinse thoroughly with cold water. Divide the sago or tapioca among 6 small custard cups, cover, and refrigerate until set, about 90 minutes.

To make the syrup, in a saucepan, combine the palm sugar, treacle or molasses, water, pandanus leaf, and salt. Bring to a boil over high heat, stirring continuously until the sugar is dissolved. Continue cooking until the mixture reduces to 1 cup (8 fl oz / 250ml), 5-8 minutes. Remove from the heat and let cool. Remove and discard the pandanus leaf.

To serve, unmold each custard cup into a shallow bowl. Pour an equal amount of the coconut milk and syrup over each portion. Serve immediately.

Serves 6

In Malaysia, gula Melaka translates literally as Malacca sugar. But hewn you ask for gula Melaka in a restaurant, you will get this popular pudding made from sago, coconut milk, and palm sugar syrup.

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