Sago pudding with Gula Melaka is a classic Malaysian dessert that perfectly balances creamy, sweet, and earthy flavors. Made with soft, chewy sago pearls, the pudding is topped with rich coconut milk and drizzled with Gula Melaka syrup, giving it a smoky caramel-like sweetness. The sago pearls are boiled until translucent, chilled to set, and served with freshly prepared toppings for a refreshing treat. This simple yet indulgent dessert is a favorite for its delightful texture and authentic taste of traditional ingredients. Whether enjoyed after a meal or during festivities, it’s a must-try for lovers of Asian cuisine!
Ingredients
- 300 grams baby sago
- 200 grams gula melaka/ coconut palm sugar (chopped)
- 250 grams coconut milk ( can use packet ones like Ayam brand)
- 700 ml water
- 1 pinch salt
- 2 medium pandan leave
Cooking Instructions
- In a pot, add sago and water. cook sago on low fire
- Stir frequently so that the sago do not clump. cook till sago becomes translucent.
- pour sago into a strainer and rinse with cold running water to wash off excess starch
- pour into small dessert bowls or muffin molds and chill in the fridge until set. (about an hour)
- In a saucepan, pour coconut milk, pandan leaves and salt. bowl in a low fire until it bubbles. Stir constantly. Set aside to cool.
- In another pot, melt coconut palm sugar and 3 tablespoon of water in low fire. It should take about 5min
- Serve pudding with coconut palm sugar syrup and coconut milk