Sago Gula MelakaSago with Palm Sugar and Coconut Milk
Soft chilled sago pearls are served with a dark palm sugar syrup and lightly salted coconut milk. This simple dessert is cool, silky, and deeply flavored, with the caramel notes of palm sugar balancing the creamy coconut topping.
Prep
15m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pudding
- 180gSago Pearls
- 1.2lWater
- 2gSalt
Syrup
- 160gPalm Sugar (chopped)
- 120mlWater
Serving
- 300mlCoconut Milk
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil, add the sago pearls, and simmer gently until the pearls turn mostly translucent with only a tiny white dot in the center.
- 02
Drain the sago pearls, rinse them briefly, and stir in the salt. Spoon the sago into serving bowls or molds and chill until set.
- 03
Heat the palm sugar with the water over low heat until smooth and slightly thickened, then let it cool.
- 04
Warm the coconut milk gently with the salt just until combined, then cool it.
- 05
Serve the chilled sago with the palm sugar syrup and the salted coconut milk.
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