For Cooking Sago:
1 1/2 cup (200 g) pearl sago
6 cups (1.5 L Water
For Flavoured Coconut Milk:
1 cup (250 ml) coconut milk
3 Pandan leavesbruised & knotted
1/4 tsp Saltor to taste
For Palm Sugar Syrup:
200 gr palm sugargula melaka), chopped
1/2 cup (125 ml) Water
Sago Pudding is one of the best Malaysian desserts. It is definitely unlike anything you’ve eaten before… with a unique texture from the pearl sago – a starch that comes from the Sago palm, only found in Malaysia. This dessert also contains Gula Melaka (palm sugar) and Santan (coconut milk) and is basically a cooked custard dish, using these specialty ingredients.
How to Make Sago Pudding With Gula Melaka:
- Cook Sago: In a pot, add sago and water. Turn on medium heat.
- Stir Sago: With a whisk, keep stirring so that the sago do not clump. Cook until sago becomes translucent, about 15 minutes.
- Strain: Pour sago into a strainer and wash off excess starch in running cold water.
- Pour into bowls: Pour into individual small dessert bowls – to avoid having to transfer it to a serving bowl. Then, put into the fridge to set.
- Flavour coconut milk: In a saucepan, pour in coconut milk, pandan leaves and salt. Boil on low fire until it bubbles. Stir constantly. Set aside to cool.
- Make syrup: In another pot, melt palm sugar and three tablespoon of water on low fire, about 5 minutes
- Serve pudding with drizzles of palm sugar syrup and flavoured coconut milk.