Sago Gula Melaka

A Malaysian dessert that need no introduction. I finally mastered this and never realised it could be so easy. First, the sago must be cooked in a pot with lots of water. Boil for about 10 mins then cover with a lid for another 10 mins. Drain in a sieve then wash under running tap for a few minutes until sago cooled. This way each sago will turned out separated like shiny pearls.

Here is the recipe proper...

Sago Gula Melaka (Sago Pudding With Palm Sugar Syrup)
(serves 4)

3 litres (12 cups) water
200gm (1 cup) sago pearls
1 cup palm sugar syrup
250ml (1 cup) thick coconut milk

1. Bring water to a boil in a pot. Sprinkle in sago pearls and stir to keep them moving to prevent them from sticking together and settling to the bottom of the pot.

2. Cook for 10 mins. Turn off heat and cover pan. Set aside for 10 mins. By then the sago should be completely translucent, indicating that it's cooked.

3. Pour sago into a strainer and rinse under running water to wash off the excess starch, until the grains are loose and separated. Leave sago in the strainer to strain off the water completely.

4. Spoon sago into 4 rinsed jelly moulds or small dessert glass and chill well.

5. To serve, turn the sago out onto a plate and spoon some coconut milk and palm sugar syrup onto it.


Palm Sugar Syrup

200gm (1 cup) palm sugar (gula melaka), chop roughly
250ml water (1 cup) water
1-2 pandanus leaves, tie into a knot

1. Combine palm sugar with water and pandan leaves in a small pan. Bring it to a boil then reduce heat to a simmer. Simmer until sugar dissolved for 10 mins or until liquid thickens slightly and is syrupy. Cool.

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