Malawian-style Sago Pudding with Palm Sugar

Ingredients

In the original Malaysian version of Sago Gula Melaka, the sago pearls are cooked in pandan-infused water and served with palm sugar syrup and coconut milk. In the Malawian adaptation, the sago pearls are cooked in coconut milk and combined with palm sugar to create a creamy and sweet pudding. The use of pandan leaves is omitted in the Malawian version, allowing the natural flavors of coconut and palm sugar to shine. We alse have the original recipe for Sago gula melaka, so you can check it out.

• 1 cup (200g) sago pearls 1 cup (200g) sago pearls
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 1/4 cup (25g) grated coconut, for garnish 1/4 cup (25g) grated coconut, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 52g, 35g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the sago pearls under cold water to remove any excess starch.
2. 2.
   In a large saucepan, bring the coconut milk to a gentle simmer over medium heat.
3. 3.
   Add the sago pearls to the simmering coconut milk and stir continuously to prevent sticking.
4. 4.
   Cook the sago pearls for about 15-20 minutes, or until they become translucent and tender.
5. 5.
   Stir in the grated palm sugar until it is fully dissolved and the pudding is well combined.
6. 6.
   Remove the pudding from heat and let it cool for a few minutes.
7. 7.
   Transfer the pudding to serving bowls and refrigerate for at least 2 hours, or until chilled and set.
8. 8.
   Before serving, garnish each bowl with a sprinkle of grated coconut.

Treat your ingredients with care...

• Sago pearls — Rinse the sago pearls thoroughly under cold water to remove excess starch before cooking. This will prevent them from clumping together.
• Palm sugar — Grate the palm sugar before adding it to the pudding for easier dissolving. If palm sugar is not available, you can substitute it with brown sugar or jaggery.

Tips & Tricks

• To enhance the flavor, you can infuse the coconut milk with a pinch of ground cinnamon or cardamom while simmering.
• For a creamier texture, you can substitute half of the coconut milk with regular milk or cream.
• If you prefer a sweeter pudding, you can adjust the amount of palm sugar according to your taste.

Serving advice

Serve the Malawian-style Sago Pudding with Palm Sugar chilled for the best taste experience. It can be enjoyed as a refreshing dessert on its own or paired with a scoop of vanilla ice cream for an indulgent treat.

Presentation advice

To make the presentation more appealing, you can sprinkle some additional grated coconut on top of the pudding before serving. You can also garnish with a mint leaf or a slice of fresh fruit for an extra touch of elegance.