Ingredients for Sago Gula Melaka
- Pearl Sago
- Water
- Sugar
- Salt
- Palm Sugar
- 2 cans (400ml each) coconut milk
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How to Make Sago Gula Melaka
- Combine sago pearls and 4 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sago pearls are translucent. Drain and rinse with cold water to prevent sticking.
- In a separate saucepan, combine coconut milk, Gula Melaka (palm sugar), and pandan leaves (if using). Stir well over medium heat until the sugar dissolves completely and the mixture is fragrant. Do not boil.
- Add the cooked sago pearls to the coconut milk mixture and stir gently to combine. Simmer for 5 minutes to allow the flavors to meld.
- Remove from heat and let the dessert cool slightly. The sago will continue to soften as it cools.
- Serve chilled or at room temperature. Garnish with a sprinkle of toasted coconut flakes or a scoop of vanilla ice cream for an extra touch of indulgence.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
39g
Fat
59g
Carbs
3g
