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Ingredients45 m servings 234 cals
Original recipe yields 10 servings
- 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.
- 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.
Per Serving: 234 calories; 9.7 g fat; 37.5 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 20 mg sodium. Full nutrition
ReviewsRead all reviews 2
Easy to make and absolutely delicious. Make double portions as one pudding is not enough for each person, only two will satisfy.