Gula Melaka Recipe

Gula Melaka Recipes

Ingredients :

100g palm sugar

1 cup pearl (small seed) sago

125ml thick coconut milk

pinch of salt

Method :

Put the palm sugar in a small saucepan with 250ml water and place over medium heat, stirring until the sugar has dissolved. Simmer until the liquid reduces to around 175ml. Leave to cool. Bring 1.5 liter water to the boil in a saucepan. When it bubbles, add the sago in a slow, steady stream, stirring constantly. Cook, stirring, for 10-15 minutes, until the sago is soft and transparent. Drain and rinse under cold running water to wash off excess starch. Drain well. Mix the sago with half the palm sugar syrup, half the coconut milk and the salt, and ladle into six 125ml moulds. Cover and chill for at least 1-2 hours. To serve, unmould the chilled sago on to individual serving plates, and top each one with a spoonful of the remaining palm sugar syrup and a spoonful of chilled coconut milk.

Serves 6

Serve on its own, or surrounded by fresh tropical fruits: mango, star fruit, papaya, pineapple. This pudding also goes well with a small espresso coffee!

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