Sago Gula Melaka – 椰糖西米布丁

Gula Melaka (palm sugar), coconut milk and pandan (screwpine) leaves are the three undisputed stars of Southeast Asian dessert!

Most of us should be familiar with Gula Melaka which can be found in most supermarkets. It has this unique sweetness that comes with a tinge of smoky flavour and no wonder it is often labeled as a “must-buy” item whenever you drop by Malacca! Cooking Gula Melaka with pandan leaves really adds a beautiful fragrance to it. Lastly, the addition of thick and smooth coconut cream along with a pinch of salt, brings out the sweetness of this dessert.

This classic trio can never go wrong. Delicious and extremely easy to make, definitely one of our favourite desserts and a SINFUL one at that!

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  • Servings: 10

  • Time: 2 hr

  • Skill: Easy


  1. 200g large pearl sago

  2. 2 litres water

  3. 200ml coconut milk

  4. ½ tsp salt

  5. 200g gula Melaka (palm sugar)

  6. 2 pandan leaves knotted

  7. 100 ml water


  1. Bring 2 litres of water to boil in a pot

  2. Add 200g large pearl sago and stir to prevent it from sticking together

  3. Let it cook until sago becomes transparent

  4. Cut and crush 200g gula Melaka

  5. Heat 100ml water to pot

  6. Add gula Melaka and 2 knotted pandan leaves

  7. Bring to boil and let it thicken slightly

  8. Remove from heat and set aside

  9. Add 200ml coconut milk and ½ tsp salt

  10. Stir and bring to boil

  11. Remove from heat and set aside

  12. Strain cooked sago and transfer to cold water

  13. Strain after sago cools down

  14. Scope sago into small bowls

  15. Refrigerate for 1 hour to let it set

  16. Flip sago onto a bigger serving bowl once it sets

  17. Add gula Melaka syrup and coconut milk