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
6 oz / 185g sago pearls or pearl tapioca
64 fl oz / 2 liter water
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
pinch of salt
8 fl oz / 250ml thick coconut milk
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.
unmold each custard cup into a shallow bowl. Pour an equal amount of the
coconut milk and syrup over each portion. Serve immediately.
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.