Sago Pudding With Gula Melaka
This Sago Pudding With Gula Melaka is a creamy, comforting Southeast Asian dessert with chewy pearl sago and rich palm sugar syrup. Simple, delicious, and perfect for any occasion!
Equipment
- Medium Saucepan
- Small saucepan
- Wooden Spoon
- Measuring cups and spoons
- Serving bowls
Ingredients
- 200 g pearl sago
- 1 liter water for boiling the sago pearls
- 250 ml coconut milk
- 3 pandan leaves bruised and knotted
- 1/4 tsp salt to balance the sweetness
- 200 g palm sugar (gula melaka) chopped
- 125 ml water to dissolve the palm sugar
Instructions
- Rinse the 200g of pearl sago under cold water to remove excess starch to prevent stickiness.
- In a medium saucepan, bring 1 liter of water to a boil. Add the rinsed sago pearls and reduce heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until pearls are translucent and tender.
- Add the bruised pandan leaves to the pot. Pour in 250ml coconut milk and 1/4 tsp salt. Stir and simmer for another 5 minutes to meld flavors.
- Prepare the palm sugar syrup by combining 200g chopped palm sugar with 125ml water in a small saucepan. Heat over low heat, stirring until sugar dissolves. Remove from heat and set aside.
- Remove the pudding from heat and discard pandan leaves. Spoon pudding into serving bowls and drizzle warm palm sugar syrup on top.
- Serve warm or chilled according to your preference and enjoy!
Notes
- Rinse sago thoroughly before cooking to prevent stickiness.
- If pudding is too thick, dilute with extra coconut milk or water.
- Store pudding in airtight container in refrigerator up to 3 days; reheat with a splash of coconut milk.
- Keep palm sugar syrup separate until serving to avoid overpowering sweetness.
- For stronger pandan aroma, add an extra pandan leaf while cooking.