Malaysian Dessert – Sago Gula Melaka: Sago Pudding with Palm Sugar Recipe

Malaysian Dessert – Sago Gula Melaka: Sago Pudding with Palm Sugar Recipe – The Malacca Sugar Sago is a processed food made from Sago that is printed and formed in a bowl. The chewy texture is unique to the uniqueness and flavor of the favorite sweet dish of many Malaysian people. Ordinary chewy sago is served alongside a mixture of brown sugar sauce and also coconut milk, a sweet and savory blend that will stick sweet on the tongue.

Desserts from Malaysia can be a menu at the time of fasting, you can create your own home with the following recipes:



  • 1 1/2 cup (200 g) pearl sago
  • 6 cups (1.5 L) water


  • 1 cup (250 ml) coconut milk
  • 3 pandan leaves, bruised & knotted
  • 1/4 tsp salt, or to taste


  • 200 g palm sugar (gula melaka), chopped
  • 1/2 cup (125 ml) water


  1. COOK SAGO: In a pot, add sago and water. Turn on medium heat.

  2. STIR SAGO: With a whisk, keep stirring so that the sago do not clump. Cook until sago becomes translucent, about 15 minutes.

  3. STRAIN: Pour sago into a strainer and wash off excess starch in running cold water.

  4. POUR INTO BOWLS: Pour into individual small dessert bowls – to avoid having to transfer it to a serving bowl. Then, put into the fridge to set.

  5. FLAVOUR COCONUT MILK: In a saucepan, pour in coconut milk, pandan leaves and salt. Boil on low fire until it bubbles. Stir constantly. Set aside to cool.

  6. MAKE SYRUP: In another pot, melt palm sugar and three tablespoon of water on low fire, about 5 minutes

  7. SERVE: Serve pudding with drizzles of palm sugar syrup and flavoured coconut milk.

Tags: #coconut milk #Dessert (Type Of Dish) #Gula Melaka #kuih #malaysia #Palm Sugar #Pandan Leaf #Pudding (Food) #Pudding (Type Of Dish) #Sago #Sago Pudding #Santan #Sugar (Ingredient) #Sugar (Nutrient)

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