Sago Gula Melaka (Sago Pudding with Palm Sugar) is a typical Malaysian dessert. Simplicity best describes this dessert because you just need 3 simple ingredients and it can be prepared in 15 minutes. The insipid sago pearls when drenched with creamy coconut milk and rich sweet flavour of palm sugar syrup becomes a wonderfully rich dessert you want to tuck into over and over again.
Both sago pearls and gula melaka (palm sugar) are common ingredients in making Malaysian dessert. Sago is a form of starch extracted from the pith of sago palm stems which are commercially produced in the shape of ‘pearls’. These pearls take the form of dry opaque balls not more than 2 mm in diameter and are commonly used in desserts.
Gula Melaka is palm sugar which is extracted from the sap of the flower bud of a coconut tree which then boiled until thickened and packed into bamboo tubes forming its cylindrical shape. It has richer flavour and the colour is darker than Thai palm sugar and Indian palm jaggery.
Sago reminded me of my trip to Monsopiad Cultural Village, a traditional village of Kadazandusun people of Sabah. We were shown how to scrap the sago tree sap on nails to produce the sago powder. Besides sago, the tree produces another Kadazan delicacy.. Sago worms! If you are up for some photos, click here. These worms are nutritious protein supplements for the Kadazans, the worms are usually eaten alive or grilled. Eewwww factor to the max! No way I will try! As part of the Malaysian culture, how could I not share this story?
Now back to the dessert.. It’s handy to have a few glasses Sago Gula Melaka in the fridge during scorching days like this. Ah.. what a perfect sweet treat to cool myself down at the end of the day.
A video about Gula Melaka..
When I first know of Muhibbah Malaysian Monday event, it was the perfect opportunity for me cook the food from the multicultural Malaysian community. I am so honoured to be hosting this month’s Muhibbah Malaysian Monday.
Mari masak, minum, main bersama-sama! (Let’s cook, eat, drink and play together).
Muhibbbah = Goodwill
1) ANYONE can join in – you don’t have to be Malaysian.
2) Post anything related to food and Malaysia. It could be about food, drink, a restaurant review, a cookbook, an interesting ingredient, etc, etc. Please link back to either Test With Skewer or 3 Hungry Tummies in your entry, and also include the words “Muhibbah Monday” somewhere in the post. Thank you )
3) Send us your name, your post(s) name and post URL by the LAST Wednesday of the month. Please write Muhibbah Monday #X in the subject line. We will pull a photo off your post to use in our round-up. (edit: Occasionally, other people may be hosting, so check back with either of us if you’re not sure where to send entries to. There should be a mention on the first Malaysian Monday post of that particular month letting you know where to send entries)
4) For this month, please email all your entries to me at shannon[at]gmail[dot]com. Suresh (sureshchong[at]yahoo[dot]com) and Shaz (its[dot]sharon[at]gmail[dot]com) will take turns to host, and we will let you know where to send each month’s entry. If you would like to take a turn at hosting, do send Suresh or Shaz an email.
5) On the first Monday of every month, a round up of all the entries will be posted on the host’s blog.
P/s: Sorry that this post is not published on Monday
- 200g Sago Pearl
- 200g Gula Melaka (Palm Sugar)
- 250ml Coconut Milk
- 1 Pandan Leaf (Screwpine Leaf)- shred with a fork & tie into a knot
- 700ml + 2 tablespoon Water
- A pinch of Salt
- Bring water in a medium pot to boil and add in sago. Cook about 10 minutes until sago pearls become translucent (no more white dot in the middle) and stir constantly.
- The water will turn starchy, strain the sago in a sieve and wash away excess starch in running cold water.
- Scoop sago pearls into individual small glasses and Put in the fridge to chill.
- In a small pot, pour in coconut milk with the pandan leaf and a pinch of salt. Boil at low heat and stir constantly. When it starts to boil, remove from heat and strain into a bowl then set aside to cool.
- In another saucepan, melt the gula melaka with 2 tablespoons of water on a low heat. Once become it become syrup, set aside to chill.
- Serve sago with drizzle of palm sugar syrup and coconut milk.