Dish

Sago gula melaka

Sago pudding with palm sugar

Sago gula melaka is made with sago pearls, coconut milk, palm sugar, and pandan leaves. The sago pearls are cooked in boiling water until they are translucent, and then mixed with the coconut milk and palm sugar. The mixture is then chilled in the refrigerator until it is set. This dish is sweet and creamy, with a chewy and refreshing texture.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Dessert› Pudding

Origins and history

Sago gula melaka has been a popular dessert in Malaysia for centuries. It is often served during the summer months, when the weather is hot and humid.

Dietary considerations

This dish is suitable for vegetarians and vegans, but is not suitable for those with nut allergies.

Variations

There are many variations of this dish, with some recipes calling for the addition of fruit or shaved ice. Some recipes also call for the sago pearls to be soaked in water before cooking.

Presentation and garnishing

Sago gula melaka is typically served in individual bowls, with a few pandan leaves for garnish. The sago pearls are often arranged in an attractive pattern, with the palm sugar syrup drizzled over the top.