Coconut Sago Pudding with Palm Sugar Syrup (Sago Gula Melaka)

Coconut Sago Pudding with Palm Sugar Syrup (Sago Gula Melaka)

Moreish pearls of sago in creamy lush coconut milk sweetened with an earthy caramel like palm sugar syrup. This beautiful dessert is a very popular Malaysian classic, quick and easy to make and just so deliciously beautiful.

 

Before I tell you about this gorgeous dessert, I wanted to share some news with you all that I guess I am very proud of! I started this food blogging journey not sure whether anyone would be interested in my recipes or even like the pictures I take. The photography side became like a little hobby for me, that after nearly 5 years of just being mama, was something that was for me, and I can  not believe that people actually think my photography is any good! I am in constant awe of the amazing talent that is out there, and sometimes feel like a little girl playing photographer!

 

 

This week I found out that one of my pictures of my Sweet Potato Donut Holes from the blog had been shortlisted in the pink lady food photographer of the year awards under food blogs! I literally sat there staring at my screen for like 10 minutes after seeing the email as I just could  not believe that little old me had been shortlisted for such a prestigious award. The cherry on top was finding out yesterday that 2 other pictures from the blog, one for Khow Soi (Burmese Curry With Noodles & Coconut Sauce), and the other for  my Peanut Butter & Chocolate (Reeses) Cupcakes had won in the Foodelia International Food Photography Awards! It’s just crazy, especially when you see the stunning pictures that win in Foodelia and the amazing talent of these photographers and there is me! A mummy who is basically using the camera that she bought 5 years ago to capture the birth of her son, which we of course never used, as all the pics of the kiddies are taken on our mobiles, and then years later I find the camera and fall in love with moody photography. Really cannot express what this has meant! Anyways thats enough about me, let me now tell you about delicious sago gula melaka!

 

 

I first had this beautifully light dessert on a holiday in Malaysia, and both hubbie and I fell in love after the first bite, it was just so moreishly satisfying. The slight chew of the sago in the rich coconut milk gives a touch of freshness and the indulgence comes from the rich palm sugar (gula melaka) syrup which is just divine. I like serving the syrup separately so that everyone can drizzle as much as they want to make their perfectly sweet sago gula melaka. The coconut milk is classically cooked with some pandan leaves for flavour, but as its hard to get in the UK  I do without and to be honest it is just as beautiful. If you have never heard of this delicious Malaysian dessert or ever tried it please do so as it really is a gorgeous treat  that you are sure to love!

 

 

Coconut Sago Pudding with Palm Sugar Syrup (Sago Gula Melaka)

March 20, 2019
: 6 - 8
: 15 min
: 20 min

Moreish pearls of sago in creamy lush coconut milk sweetened with an earthy caramel like palm sugar syrup. This beautiful dessert is a very popular Malaysian classic, quick and easy to make and just so deliciously beautiful.

By:

Ingredients
  • 1 cup (200g) sago pearls
  • 6 cups (1.5litres) water
  • 2 ½ cups (600ml) full fat coconut milk
  • Pinch of salt
  • Palm sugar syrup:
  • 200g palm sugar
  • ¼ cup (60ml) water
Directions
  • Step 1 In a large pan bring the 6 cups of water to boil. Whilst stirring the pot slowly add the sago pearls (make sure you DO NOT wash them beforehand). Reduce the heat to medium and cook for 10 – 12 minutes with the lid of the pot slightly ajar. The centre of the sago pearls will still be opaque white whilst the outer is translucent.
  • Step 2 After 10 – 12 minutes, turn off the heat and allow the sago to stand for 30 – 40 minutes until the pearls are cooked through with the residual heat and completely translucent. (If you boil the sago pearls for over 15 minutes they will get mushy and disintegrate)
  • Step 3 Sieve and rinse the cooked sago pearls with cold water.
  • Step 4 Either scoop directly into serving glasses or bowls or into moulds. (I like to use a cupcake tray). Allow to chill in the refrigerator for at least 30 minutes.
  • Step 5 In the meantime gently whisk the coconut milk to ensure the milk and cream are fully incorporated, if there are creamy lumps, place in the microwave for 30 seconds and then whisk. Add the pinch of salt. Set aside.
  • Step 6 In a pan add the palm sugar and water and cook on medium till the palm sugar melts and becomes syrupy. Take off the heat and allow to cool. (in cold temperatures the syrup may start to harden, if that is the case heat in the microwave for 30 seconds to melt again).
  • Step 7 To assemble: Pour enough coconut milk to just about cover the sago and drizzle as much palm sugar syrup as desired for preferred levels of sweetness.
  • Step 8 Enjoy x


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