The sugar from a coconut tree is known as gula melaka. poured over a sago pearl pudding and mixed with coconut milk to create a truly delightful dessert. Molasses can be used in place of palm sugar if it’s difficult to find.
| Cook Time: | 45 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 10 cups water
- 7 ounces pearl sago, rinsed and drained
- 7 ounces palm sugar
- ½ cup water
- 2 cups canned coconut milk
Instructions
- Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.
- In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.
- Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.
Reviews
This was my first time making this dish. While the taste was good, I struggled with the looseness of the pudding. Most fell apart when removing from the molds. One of the reviewers recommended using less water, so I reduced it to 7-8 cups (instead of 10), but I wish I followed their advice and started with 6 cups of water, as I think that would have worked much better.
I love this recipe! It is simple to make but you will addict to the desert once you tasted it. 1st-Use Screwpine/Pandan leaves while boiling the sago (make a ribbon so it is easy to take it out ), make sure to stir the sago less it will get clumpy and stick to the pan. Take out the leaves once the sago almost done. 2nd, I would reduce the water to perhaps 6 cups. 10 cups per 200g sago is just too watery. Although the sago will thicken the water but you will eat more water than sago. I ended skim out the extra water until I get desired sago consistency. 3rd, Warm fresh coconut milk, salt it to your taste. 4th, Fridge the sago over night wrap in plastic wrap. When you are ready to serve, make sure the palm sugar syrup is hot. The contrast between hot syrup, cold sago and warm coconut milk will make you asked for more!
Easy to make and absolutely delicious. Make double portions as one pudding is not enough for each person, only two will satisfy.