The fourth installment in our “International Cuisine Week” is a popular Malaysian dessert – Sago Gula Melaka. Sago pearls drenched in rich, deep dark, palm sugar syrup and creamy coconut milk. Chilled and great during scorching, hot days.
Gula Melaka is palm sugar derived from the coconut tree. Although somewhat similar to panocha in appearance and texture, the tastes are quite different.
- 1 cup small sago pearls
- 10 cups water
- 1 cup gula melaka (palm sugar), chopped
- 1/2 cup water
- 4 pandan leaves (screwpine leaves), washed and knotted
- 1 cup coconut cream/milk (fresh press is preferred)
- Pinch of salt
- Bring 10 cups water to a boil. Add in sago pearls. Reduce the fire to simmer until sago are translucent (no more white in the middle). Approx. 30 minutes.
- Drain sago and rinse under running cold tap water. Drain well. Immediately spoon sago into individual cups/glasses/molds and lightly press with the back of a spoon. Set aside in the fridge for 3-4 hours.
- Meanwhile, combine gula melaka, 1/2 cup water and pandan leaves in a pot and simmer over medium heat until sugar dissolves and a thick syrup is formed. Stir occasionally. Discard the pandan leaves and set aside.
- In another pot, heat up coconut milk and salt.
- Serve chilled sago with a generous drizzling of gula melaka syrup and vanilla ice cream scoop on top.
Credits to: m.facebook.com/bellahskitchen