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Photo of Sago Pudding (Gula Melaka) by bentwookie

Sago Pudding (Gula Melaka)

Rated as 5 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"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."
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Ingredients

45 m servings 234 cals
Original recipe yields 10 servings

Directions

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  1. 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.
  2. 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.
  3. Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.
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Nutrition Facts


Per Serving: 234 calories; 9.7 g fat; 37.5 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 20 mg sodium. Full nutrition

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Reviews

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Easy to make and absolutely delicious. Make double portions as one pudding is not enough for each person, only two will satisfy.

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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 ...

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