This Sago Gula Melaka Dessert is a Classic Malay and Peranakan Dessert. It is a sago pudding that is soft, chewy and springy topped with sweet gula melaka syrup and savoury coconut milk. Recipe adapted from @DISHbyIli
What is Sago?
Sago is a starch extracted from the pith of sago palm trees, mainly found in Southeast Asia. It comes in the form of small white pearls, similar to tapioca, and is commonly used in desserts and puddings.
What is Gula Melaka?
Gula Melaka is a type of palm sugar extracted from the sap of coconut palm tree. It is named Gula Melaka as the palm sugar is extracted from sap of coconut palm trees in Melaka, which is a State in Malaysia.
Can I substitute it? – Yes, you can substitute with other types of palm sugar.
How does it taste? – The taste of Gula Melaka varies depending on how it’s processed and the type of coconut palm tree used. Generally, it has a fragrant, caramel-like or toffee-like flavor. Some varieties have a slightly burnt aroma, but I’m not fond of that type of Gula Melaka.
Chef’s Tips
Use a Big Pot for Cooking Sago – Sago releases a lot of starch, so a big pot with plenty of water prevents it from becoming too thick and sticky.
Cook Sago on Medium Heat and Keep It Bubbling – This prevents the sago pearls from sinking and sticking to the bottom of the pot.
Let Sago Sit After Boiling – After cooking for 15 minutes, turn off the heat and let it sit covered for another 10 minutes. This ensures the sago turns fully translucent without overcooking.
Slice Gula Melaka for Faster Melting – Cutting it into smaller pieces helps it dissolve more quickly and evenly when making the syrup.
Heat Coconut Milk Gently – Cook on low heat and remove from heat as soon as steam appears to prevent the coconut fat from separating.
Shelf Life and Storage
You can store the sago and gula melaka syrup for 2-3 days. Cover with a cling wrap to prevent it from drying out. The coconut milk can be stored for up to 2 days. Best to cook the coconut milk on the same day of serving.
Recipe Print Below:
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