Sago Gula Melaka Recipe 🥥🍮
Description: If you’ve ever wandered the bustling streets of Malaysia, you might have stumbled upon this delightful treat known as Sago Gula Melaka. It’s a dessert that might sound a bit exotic at first, but trust me, once you taste it, you’ll understand why it’s so beloved. With its unique blend of flavors and textures, it’s perfect for rounding off a Malaysian or Asian-themed dinner party. This recipe is a gem I discovered in a cooking magazine during my travels in Malaysia, and I’m thrilled to share it with you!
Recipe Details:
- Prep Time: 50 minutes
- Cook Time: Not specified
- Total Time: 50 minutes
- Servings: 4
- Category: Dessert
- Keywords: Grains, Asian, Vegan, < 60 Mins, Refrigerator, Easy
Nutritional Information (Per Serving):
- Calories: 162.8
- Fat Content: 13.5g
- Saturated Fat Content: 12g
- Cholesterol Content: 0mg
- Sodium Content: 159.9mg
- Carbohydrate Content: 11.6g
- Fiber Content: 0g
- Sugar Content: 9.8g
- Protein Content: 1.3g
Ingredients:
- 200g pearl sago
- 800ml water
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 100g palm sugar (also known as jaggery or gur)
- 2 tablespoons water (for palm sugar syrup)
- 250ml coconut milk
Instructions:
-
Prepare the Sago:
- Begin by washing the pearl sago thoroughly under running water.
- Allow the sago to soak in water for a few minutes to soften it up.
-
Cook the Sago:
- After soaking, strain the sago and set it aside.
- In a saucepan, bring 800ml of water to a rolling boil.
- Add the soaked sago to the boiling water, stirring constantly with a whisk.
- Continue stirring until the sago turns translucent, indicating that it’s cooked through.
-
Chill the Sago:
- Once cooked, drain the sago and rinse it under cold water to stop the cooking process.
- In a mixing bowl, combine the cooked sago with sugar and salt, ensuring they’re evenly distributed.
- Spoon the sweetened sago into individual serving glasses or bowls.
- Transfer the glasses to the refrigerator to chill for at least 30 minutes.
-
Prepare the Palm Sugar Syrup:
- While the sago chills, prepare the palm sugar syrup by shaving the palm sugar into a saucepan.
- Add 2 tablespoons of water to the saucepan and melt the palm sugar over low heat, stirring continuously until it forms a syrupy consistency.
-
Assemble and Serve:
- To serve, remove the chilled sago from the refrigerator.
- Drizzle a generous amount of palm sugar syrup over the sago in each glass, creating a deliciously sweet layer.
- Next, pour a splash of coconut milk over the syrup, adding a creamy contrast to the sweetness.
- For an extra indulgence, serve extra palm sugar syrup and coconut milk on the side, allowing your guests to customize their desserts to their liking.
-
Enjoy!:
- Dive into this heavenly Malaysian dessert, savoring each spoonful of tender sago pearls coated in rich palm sugar syrup and creamy coconut milk.
- Embrace the unique flavors and textures that make Sago Gula Melaka a beloved treat in Malaysia and beyond.
Tips and Notes:
- Authentic Ingredients: For the true taste of Malaysia, seek out authentic palm sugar, also known as jaggery or gur. Its dark brown, crumbly texture adds a distinctive sweetness to the dessert that’s hard to replicate with substitutes.
- Pearl Sago: This starch, extracted from sago and other tropical palms, resembles tapioca when cooked, forming translucent balls that give the dessert its signature texture.
- Make Ahead: Sago Gula Melaka is an excellent make-ahead dessert for dinner parties or gatherings. Simply prepare the components ahead of time and assemble just before serving for a stress-free dessert option.
With its tantalizing blend of sweet, creamy, and slightly chewy textures, Sago Gula Melaka is sure to become a favorite among your friends and family. Serve it up at your next gathering and watch as it disappears within minutes, leaving everyone craving more of this delightful Malaysian treat!
