Sago Gula Melaka

200 grams sago pearls
200 grams gula melaka
250 millilitres Coconut Milk
4 pandan leaves, tied into knots
700 millilitres water , plus 4 tablespoons
A pinch of salt

Bring water in a medium pot to a boil and add in sago. Cook about 10 minutes until sago pearls become translucent (no more white dots in the middle should be visible) and stir constantly.

The water will turn starchy, strain the sago in a sieve and wash away excess starch in running cold water.

Scoop sago pearls into individual small glasses or into a nice mould and put in the fridge to chill.

In a small pot, pour in coconut milk and add a pinch of salt. Boil at low heat and stir constantly. When it starts to boil, remove from heat and set aside to cool.

In another saucepan, melt the gula melaka with 4 tablespoons of water and add the pandan leaf on a low heat. Once it becomes syrup, set aside to chill.

Serve sago with drizzle of palm sugar syrup and coconut milk.

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