Sagu Pudding with Gula Melaka Syrup

Ingredients

In this adaptation of the original Malaysian Sagu dish, we have focused on the specific flavors and ingredients commonly found in Malay cuisine. The use of Gula Melaka syrup, a traditional Malay sweetener made from palm sugar, adds a distinct caramel flavor to the pudding. Additionally, the cooking technique and presentation have been adjusted to align with Malay culinary traditions. We alse have the original recipe for Sagu, so you can check it out.

• 1 cup (200g) sago pearls 1 cup (200g) sago pearls
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) Gula Melaka (palm sugar), grated 1 cup (200g) Gula Melaka (palm sugar), grated
• Pandan leaves, tied into a knot Pandan leaves, tied into a knot
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the sago pearls under cold water to remove excess starch.
2. 2.
   In a large pot, bring the water to a boil. Add the sago pearls and cook until they turn translucent, stirring occasionally to prevent sticking (approximately 15-20 minutes).
3. 3.
   Drain the cooked sago pearls and rinse them under cold water to remove any excess starch. Set aside.
4. 4.
   In a separate saucepan, combine the coconut milk, grated Gula Melaka, pandan leaves, and a pinch of salt. Cook over low heat until the Gula Melaka has completely dissolved, stirring occasionally.
5. 5.
   Remove the pandan leaves from the syrup and pour the syrup over the cooked sago pearls. Stir gently to combine.
6. 6.
   Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
7. 7.
   Serve the Sagu Pudding chilled, either in individual bowls or as a larger pudding. Drizzle with additional Gula Melaka syrup if desired.

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 sticking together.
• Gula Melaka — Grate the Gula Melaka before adding it to the syrup to ensure it dissolves easily and evenly.

Tips & Tricks

• For a twist, add some diced tropical fruits such as mango or jackfruit to the pudding before chilling.
• To enhance the flavor, toast the grated Gula Melaka in a dry pan for a few minutes before adding it to the syrup.
• If you prefer a thicker consistency, increase the amount of sago pearls slightly.

Serving advice

Serve the Sagu Pudding chilled as a refreshing dessert after a Malay feast. Garnish with a sprinkle of toasted coconut flakes for added texture and flavor.

Presentation advice

For an elegant presentation, serve the Sagu Pudding in individual glass bowls or dessert cups. Drizzle some extra Gula Melaka syrup on top and garnish with a pandan leaf for a touch of authenticity.