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.
