Sago Pudding (Gula Melaka)

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gula Melaka is the sugar from a coconut tree. Combined with coconut milk and poured over a sago pearl pudding, make this dessert a true delight. If palm sugar is hard to find, molasses may be substituted.

By bentwookie

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Recipe Summary

cook:
45 mins
total:
45 mins
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.

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  • In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.

  • Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.

Nutrition Facts

Per Serving:
234 calories; protein 1.2g; carbohydrates 37.5g; fat 9.7g; sodium 20.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Sunflowergem
Rating: 5 stars
02/23/2009
Easy to make and absolutely delicious. Make double portions as one pudding is not enough for each person only two will satisfy. Read More
Helpful
(36)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sunflowergem
Rating: 5 stars
02/23/2009
Easy to make and absolutely delicious. Make double portions as one pudding is not enough for each person only two will satisfy. Read More
Helpful
(36)
hannies
Rating: 5 stars
11/22/2011
I love this recipe! It is simple to make but you will addict to the desert once you tasted it. 1st-Use Screwpine/Pandan leaves while boiling the sago (make a ribbon so it is easy to take it out ) make sure to stir the sago less it will get clumpy and stick to the pan. Take out the leaves once the sago almost done. 2nd I would reduce the water to perhaps 6 cups. 10 cups per 200g sago is just too watery. Although the sago will thicken the water but you will eat more water than sago. I ended skim out the extra water until I get desired sago consistency. 3rd Warm fresh coconut milk salt it to your taste. 4th Fridge the sago over night wrap in plastic wrap. When you are ready to serve make sure the palm sugar syrup is hot. The contrast between hot syrup cold sago and warm coconut milk will make you asked for more! Read More
Helpful
(31)
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