RECIPE BOX     ABOUT     SHOP




Sago Gula Melaka 



Serves 6




FOR THE SAGO
200 g (around 1 ½ cup) sago or tapioca pearls

FOR THE COCONUT MILK
300 ml coconut milk (you can also use half coconut cream and half coconut milk)
pinch of salt
1 pandan leaf, knotted

FOR THE GULA MELAKA SYRUP
200 g (around 1 cup) dark palm sugar/Gula Melaka, chopped (can be substituted with brown sugar)
1 pandan leaf, knotted



FOR THE SAGO
Stir sago into a pot of boiling, salted water, then reduce heat to low. Stir constantly and simmer for 6-10 minutes or until sago becomes transparent and the white center becomes translucent. Strain and rinse under cold water until sago is clear of starch and cool enough to handle. Drain.

Divide mixture into individual small dessert bowls. (You can also put sago into one larger oiled jelly mould.) Cover and refrigerate for 1 hour or until set.

FOR THE COCONUT MILK
Place coconut milk, pandan leaf and pinch of salt into a saucepan. Bring to a boil over low heat until it starts to bubble. Stir constantly and reduce to a simmer for several minutes. Set aside to cool.

FOR THE GULA MELAKA SYRUP
Melt palm sugar, three tablespoon of water and knotted pandan leaf over low heat. It should take about 5 minutes. Simmer for a few minutes until slightly thickened.

To serve, drizzle coconut milk and palm sugar syrup over chilled sago.


All Images © 2021 Lauren Monaco   |   Lauren Monaco  |   Minty’s Table   |  Contact