I stayed in Malaysia for six years and if there is one sweet dish that takes me back to Malaysian flavors it is Sago Gula Melaka a.k.a Sago Pudding with Palm sugar. If you enjoy the texture of sago don’t shy away from adding a little extra to your cup. Enjoy 🙂

Time:

• Prep time – 5 minutes
• Cook time – 40 minutes

Ingredients:

• Sago (soak for 1/2 hour before use if your sago takes long to cook) – 200 grams
• Palm sugar (chopped) – 200 grams
• Pandan essence -2 drops OR Pandan leaf – 1
• Coconut milk – 250 ml
• Salt – pinch
• Water – 800 ml

Method:

• Boil 700 ml of the water. When the water starts to boil, add the sago. Stir until the sago becomes translucent. You will have to keep stirring to avoid the sago pearls from sticking together
• Strain the sago and run it under cool water
• Divide the sago into small glass cups and set these in the refrigerator until chilled
• Next, pour coconut milk into a saucepan and add the pandan essence or pandan leaf. Ensure that the heat is low. Keep stirring the coconut milk until it starts to bubble slightly. Strain the mixture and set aside to cool
• Next, add the chopped palm sugar to the remaining water and stir in a saucepan. You are looking to get a thick syrupy texture of palm sugar. Once the desired consistency is achieved, set aside to chill
• Putting together the three parts is simple. Take the chilled glass cups with sago, add 2 tbsp palm sugar syrup (or more depending on how sweet you want it) and add the chilled coconut milk. Mix the ingredients together so that the flavors blend and enjoy 🙂