Sago Gula Melaka

Recipe by dale7793
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash sago well and soak in water for a few minutes.
  • Strain the sago, bring 800ml water to the boil and add sago.
  • Stir constantly with a whisk until sago turns transparent.
  • Drain and rinse with cold water.
  • Add the sugar and salt and mix well.
  • Spoon into individual serving glasses and chill in the refridgerator.
  • Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
  • To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
  • Serve the extra syrup and milk on the table to add as you're eating.
  • This is a great malaysian dessert often served in restaurants in Malaysia.
  • Palm 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.
  • Try to find the real stuff as you can't really substitute.
  • Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
  • When it's cooked it looks like little translucent balls.
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