Sago Gula Melaka Sago Pudding With Palm Sugar Recipes

SAGO GULA MELAKA (SAGO PUDDING WITH PALM SUGAR)

Steps:

• Bring water in a medium pot to boil and add in sago. Cook about 10 minutes until sago pearls become translucent (no more white dot in the middle) and stir constantly.
• The water will turn starchy, strain the sago in a sieve and wash away excess starch in running cold water.
• Scoop sago pearls into individual small glasses and Put in the fridge to chill.
• In a small pot, pour in coconut milk with the pandan leaf and a pinch of salt. Boil at low heat and stir constantly. When it starts to boil, remove from heat and strain into a bowl then set aside to cool.
• In another saucepan, melt the gula melaka with 2 tablespoons of water on a low heat. Once become it become syrup, set aside to chill.
• Serve sago with drizzle of palm sugar syrup and coconut milk.

SAGO PUDDING (GULA MELAKA)

Steps:

• 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.

SAGO GULA MELAKA

Steps:

• Wash sago well and soak in water for a few minutes.
• Strain the sago, bring 800ml water to the boil and add sago.
• Stir constantly with a whisk until sago turns transparent.
• Drain and rinse with cold water.
• Add the sugar and salt and mix well.
• Spoon into individual serving glasses and chill in the refridgerator.
• Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
• To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
• Serve the extra syrup and milk on the table to add as you're eating.
• This is a great malaysian dessert often served in restaurants in Malaysia.
• Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
• Try to find the real stuff as you can't really substitute.
• Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
• When it's cooked it looks like little translucent balls.