Sago Gula Melaka

2 hrs

easy

10

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!
#themeatmensg #dessert #gulamelaka #palmsugar #pandan #simple #delicious

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Ingredients

Adjust Servings
200g large pearl sago
2litres water
200ml coconut milk
½tsp salt
200g gula Melaka (palm sugar)
2pandan leaves knotted
100ml water

Directions

1.

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

Add 200g large pearl sago and stir to prevent it from sticking together
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3.

Let it cook until sago becomes transparent
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4.

Cut and crush 200g gula Melaka
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5.

Heat 100ml water to pot
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6.

Add gula Melaka and 2 knotted pandan leaves
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7.

Bring to boil and let it thicken slightly
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8.

Remove from heat and set aside
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9.

Add 200ml coconut milk and ½ tsp salt
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10.

Stir and bring to boil
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11.

Remove from heat and set aside
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12.

Strain cooked sago and transfer to cold water
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13.

Strain after sago cools down
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14.

Scope sago into small bowls
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15.

Refrigerate for 1 hour to let it set
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16.

Flip sago onto a bigger serving bowl once it sets
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17.

Add gula Melaka syrup and coconut milk
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