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:
TO COOK SAGO
- 1 1/2 cup (200 g) pearl sago
- 6 cups (1.5 L) water
FOR FLAVOURED COCONUT MILK:
- 1 cup (250 ml) coconut milk
- 3 pandan leaves, bruised & knotted
- 1/4 tsp salt, or to taste
FOR PALM SUGAR SYRUP:
- 200 g palm sugar (gula melaka), chopped
- 1/2 cup (125 ml) water
COOK SAGO: In a pot, add sago and water. Turn on medium heat.
STIR SAGO: With a whisk, keep stirring so that the sago do not clump. Cook until sago becomes translucent, about 15 minutes.
STRAIN: Pour sago into a strainer and wash off excess starch in running cold water.
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.
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.
MAKE SYRUP: In another pot, melt palm sugar and three tablespoon of water on low fire, about 5 minutes
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)