Sago Gula Melaka
Indulge in the tropical sweetness of Sago Gula Melaka, a classic Southeast Asian dessert that's as comforting as it is elegant. This delightful treat features chewy sago pearls as the base, perfectly complemented by the rich, caramel-like gula melaka syrup infused with fragrant pandan leaves. A luxurious drizzle of salted coconut milk ties everything together, creating a harmonious balance of creamy, sweet, and slightly salty flavors. With its vibrant, natural ingredients and minimal preparation time, this no-bake dessert is ideal for cooling down on warm days or impressing guests at dinner parties. Simple to prepare yet indulgently satisfying, Sago Gula Melaka is a must-try recipe to elevate your dessert repertoire.
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Recipe Information
Ingredients
- 200 grams Sago pearls
- 2 liters Water
- 250 milliliters Coconut milk
- 150 grams Gula melaka (palm sugar)
- 2 leaves Pandan leaf
- 0.25 teaspoons Salt
- 100 milliliters Water (for syrup)
Instructions
1. Rinse the sago pearls under running water to remove excess starch.
2. Bring 2 liters of water to a boil in a large pot.
3. Add the sago pearls to the boiling water and stir constantly for the first 2-3 minutes to prevent sticking.
4. Lower the heat to medium and simmer the sago for 10-15 minutes, or until the pearls turn translucent with tiny white centers.
5. Turn off the heat, cover the pot with a lid, and let the sago sit for another 10 minutes to finish cooking.
6. Strain the sago through a fine sieve and rinse under cold running water until completely cool. This stops the cooking and removes excess starch.
7. Scoop the sago into individual serving molds or bowls and refrigerate to set while preparing the syrup and coconut milk.
8. To make the gula melaka syrup, combine the gula melaka, 100 milliliters of water, and pandan leaves in a small saucepan over medium heat.
9. Stir until the palm sugar fully dissolves. Remove the pandan leaves and simmer for 2-3 minutes to slightly thicken the syrup. Set aside to cool.
10. In another small saucepan, warm the coconut milk over low heat and add a pinch of salt. Do not boil; simply heat through and set aside to cool.
11. To serve, unmold or spoon the chilled sago into serving bowls.
12. Drizzle the gula melaka syrup over the sago and top with a generous splash of salted coconut milk.
13. Serve immediately and enjoy this delightful dessert!
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 155.8 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
