When I traveled to Malacca before, I ordered palm sugar sago pudding (Sago Gula Melaka) as dessert. Unexpectedly, the smooth and chewy taste of coconut palm sugar and milk, which I liked very much, there is no reason not to fall in love with it. The preparation and ingredients are very simple, and it is a dessert that can be successful if you just simply follow the instructions.
A well-cooked Sago is very close to success! Usually, this dessert turns out bad if the coconut milk is not fresh and the sago is not tasted well. It will taste sticky and has a powdery taste. You should put enough water to cook the sago because the sago will absorb water and swell. Then the water will start to thicken, cooking more water can also avoid burning. It was half-cooked after about 10 minutes of cooking. If there are white spots left in the center, give it some time to sit in the pot until it is cooked through, so that the taste is just right and taste smoother.
If can, it is best to use fresh coconut milk (it’s okay if you can’t buy the fresh and just use the boxed Coconut Milk ), add a little salt, and cook for sterilization. Because fresh coconut milk is not factory processed. Buy some handmade gula Melaka, boil and melt, let cool, and refrigerate. Take it out and add it whenever you want. It tastes sweet and delicious with sago pudding with a little saltiness. The whole taste is very rich.
Butterfly Pea Flower
I have always planted it in the yard, and I want to say that I like the blue tone very much. So boil the sago and add it to the butterfly pea flower water, and it will soon be colored. I am amazed at the effect of the sago after it is done. It looks like a snowy mountain haha. If you don’t like it or under special circumstances (don’t eat it during pregnancy or menstruation because it is cold food), it’s okay to omit it the taste is still the same.
This Sago Gula Melaka is quite suitable as a party dessert. The ingredients are simple and easy to make and delicious. It can be stored and refrigerated for about 2 or 3 days, and the palm sugar and coconut milk should be stored separately. If you like our Sago Gula Melaka recipe, please help to share it with your relatives and friends! I wish you a happy life~
You might like the Longan Soymilk Pudding recipe.
Sago Gula Melaka
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Palm Sugar Syrup
- 100 g Coconut Palm Sugar
- 40 g Water
- 2 Pandan Leaves
- 100 g Coconut Milk
- A Pinch of Salt
- Bring the water to a boil over high heat before pouring in the sago, and stir to prevent the sago from sticking to the bottom of the pot. Continue to cook on medium heat for 10 minutes.
- Prepare another pot, pour in water and butterfly pea flowers, and cook on high heat until the blue color comes out, then pick up the flowers.
- After the sago is boiled for 10 minutes, turn off the heat, and take about 4 scoops of the half-cooked sago into the blue water. Bring to a boil, turn off the heat, add pandan leaves and close the lid sit for 15 minutes.
- White sago also adds pandan leaves and close the lid sit for 15 minutes.
- After 15 minutes, pour the cooked sago into a strainer and rinse with filtered water to wash and cool down. Finally, rinse with drinking water.
- Put the white sago into the container first, then put the blue sago, and put it in the refrigerator to chill.
- Add a pinch of salt to the coconut milk, bring to a boil, and let it cool for later use
- Pour palm sugar into water, add pandan leaves, cook until melted, and set aside to cool.
- After the sago is refrigerated, take it out and drizzle it with coconut milk and palm sugar. Enjoy.