Sago Pudding

A classic Malaysian dessert

• CuisineMalaysian
• CategorySweet
• CourseDessert

Ingredients

• 120 gmsPalm sugar
• 200 gmsSago pearls
• 200 mlCoconut milk

Preparation

1. Heat a cup of water and dissolve palm sugar and simmer for 5 minutes
2. Heat about 4 litres of water in a pot till vigourously boiling
3. Slowly dribble sago pearls into it while stirring
4. Reduce heat to a simmer and cook till sago pearls are transparent. Stir occasionally.
5. Drain pearls in a sieve, in batches if needed, washing in cold water to remove some of the sticky starch
6. Mix half the sugar and coconut milk with the sago and put in cups and chill
7. Unmould on to plates and top with the remaining sugar solution and coconut milk

Sago Gula Melaka is one of my favourite malaysian desserts. The Gula Melaka is the palm sugar that is an essential ingredient in what must be one of the shortest ingredients list. It has a unique flavour of its own and brown sugar is not a good substitute. The only problem Cub has with this is the very bland sago part. This is easily fixed by mixing some of the sugar solution and the coconut milk to add some flavour to the sago. The drizzle of the remaining sugar solution and coconut milk does the rest.