Sago Gula Melaka with Coconut Cream

Recipe

Sago Gula Melaka with Coconut Cream

Heavenly Sago Delight: A Sweet Symphony of Sago Pearls, Palm Sugar, and Creamy Coconut

4.7 out of 5

Indulge in the rich flavors of Malaysian cuisine with this delightful dessert, Sago Gula Melaka. This traditional Malaysian sweet treat features tender sago pearls soaked in fragrant palm sugar syrup and served with a luscious coconut cream topping.

Jan Dec
Dessert› Pudding› Sago gula melaka
Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using a vegan substitute for palm sugar), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 15g, 13g
  • Carbohydrates (total, sugars): 50g, 30g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.2g

Preparation

  1. 1.
    Rinse the sago pearls under cold water to remove excess starch.
  2. 2.
    In a large pot, bring 2 cups of water to a boil. Add the rinsed sago pearls and cook for 10-15 minutes, stirring occasionally, until the pearls turn translucent and soft.
  3. 3.
    Drain the cooked sago pearls and rinse them under cold water to prevent sticking. Set aside.
  4. 4.
    In a separate saucepan, combine the grated gula melaka, 1 cup of water, and the pandan leaf. Cook over medium heat until the palm sugar has completely dissolved and the syrup has thickened slightly.
  5. 5.
    Remove the pandan leaf from the syrup and discard.
  6. 6.
    In a small bowl, mix the coconut cream with salt until well combined.
  7. 7.
    To serve, divide the cooked sago pearls into individual serving bowls. Pour the palm sugar syrup over the pearls, and top with a generous dollop of coconut cream.

Treat your ingredients with care...

  • Sago pearls — Rinse the sago pearls thoroughly under cold water to remove excess starch. This will prevent them from sticking together during cooking and ensure a better texture.
  • Gula melaka (palm sugar) — Grate the palm sugar before using it in the recipe to ensure it dissolves easily in the syrup.

Tips & Tricks

  • Soak the sago pearls in cold water for 10 minutes before cooking to ensure even cooking and prevent clumping.
  • Adjust the sweetness of the palm sugar syrup according to your preference by adding more or less gula melaka.
  • For a creamier texture, refrigerate the coconut cream before serving.

Serving advice

Serve Sago Gula Melaka chilled for a refreshing dessert experience. It can be enjoyed on its own or as a sweet ending to a Malaysian feast.

Presentation advice

To enhance the presentation, garnish the Sago Gula Melaka with a sprinkle of toasted coconut flakes or a few pandan leaves for a touch of green.

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