Desserts
Sago Gula Melaka (Sago Pudding with Palm Sugar)
Boil small sago pearls until clear, rinse and set them in cups for 2 hours, then serve with a pandan palm sugar syrup and lightly salted coconut milk; about 2 hours 45 minutes for 6.
Sago gula melaka is a cool, simple Malaysian pudding: little pearls of sago cooked until clear, set in cups, and served with a dark palm sugar syrup and lightly salted coconut milk. The three parts are made separately and can be prepared ahead, so it is ideal for a gathering. The smoky caramel of real gula melaka is what makes it, so buy a good block.
- Serves 6
- Prep: 15 min
- Cook: 30 min
- Total: 2 hr 45 min
- Cuisine: Malaysian
Ingredients
Sago
- 200 g small sago pearls
- 2 L water, for boiling
Palm sugar syrup
- 200 g palm sugar (gula melaka), chopped
- 100 ml water
- 2 pandan leaves, knotted
Coconut milk
- 250 ml coconut milk
- 1/4 tsp salt
- 1 pandan leaf, knotted
Method
- Bring the 2 L of water to a rolling boil in a large pot. Pour in the sago in a steady stream, stirring all the time so it does not clump.
- Boil for 10–12 minutes, stirring often, until the pearls are clear with only a tiny white dot in the middle. Turn off the heat, cover and leave for 10 minutes, until the white dots disappear.
- Tip the sago into a fine sieve and rinse it under cold running water for 1 minute, until it no longer feels starchy. Drain well.
- Spoon the sago into 6 small cups or moulds rinsed with cold water, press it down lightly and refrigerate for at least 2 hours, until set.
- For the syrup, put the palm sugar, water and pandan leaves in a small pan and simmer for 5 minutes, stirring until the sugar has melted and the syrup is slightly thick. Strain and leave to cool.
- For the coconut milk, warm it with the salt and pandan leaf over low heat for 3 minutes, just until steaming. Do not let it boil or it may split. Leave to cool, then remove the pandan.
- Turn the sago out into bowls, or serve in the cups. Pour over the coconut milk and the palm sugar syrup and serve chilled.
Tips
- No palm sugar: use the same weight of dark brown sugar. The taste is sweeter and less smoky.
- Clear sago: the water must be at a full boil when the sago goes in, and stay boiling, or the pearls stick into one lump.
- Make ahead: the set sago, syrup and coconut milk keep separately in the fridge for 2 days.
- Serving idea: add a scoop of shaved ice or a few cubes of mango for a summer version.
Questions
What is gula melaka?
Gula melaka is Malaysian palm sugar made from the sap of coconut palm flowers. It is sold in dark blocks and has a smoky caramel flavour.
Why does my sago stick together?
The water was not at a full rolling boil when the sago went in, or it was not stirred. Pour it in slowly, stir well and keep the water boiling.
How do I know the sago is cooked?
The pearls turn clear with only a tiny white dot in the centre. Covering the pot off the heat for 10 minutes finishes them.
Can I make sago gula melaka ahead?
Yes. The set sago, syrup and coconut milk keep separately in the fridge for 2 days. Pour over the sauces just before serving.
Is this sago gula melaka halal?
The recipe is pork-free and lists no alcohol. It is not halal-certified: check that the sago pearls, palm sugar and coconut milk carry halal certification.
A Dada Cooking original recipe. Quantities are metric first, with US amounts in brackets.