1/1 Photo of Sago Gula Melaka
A popular dessert in Malaysia where I first came across it. It may sound a little strange but tastes really good. A great dessert for a Malaysian or Asian themed dinner party. I got this recipe from a cooking magazine I bought in....Malaysia!!
My Private Note
Units: US | Metric
- 1Wash sago well and soak in water for a few minutes.
- 2Strain the sago, bring 800ml water to the boil and add sago.
- 3Stir constantly with a whisk until sago turns transparent.
- 4Drain and rinse with cold water.
- 5Add the sugar and salt and mix well.
- 6Spoon into individual serving glasses and chill in the refridgerator.
- 7Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
- 8To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
- 9Serve the extra syrup and milk on the table to add as you're eating.
- 10This is a great malaysian dessert often served in restaurants in Malaysia.
- 11Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
- 12Try to find the real stuff as you can't really substitute.
- 13Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
- 14When it's cooked it looks like little translucent balls.
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Nutritional Facts for Sago Gula Melaka
Serving Size: 1 (281 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 162.8
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 11.9 g
- Cholesterol 0.0 mg
- Sodium 159.9 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 0.0 g
- Sugars 9.7 g
- Protein 1.2 g
The following items or measurements are not included: