Sago Pudding (Gula Melaka)

Sago Pudding (Gula Melaka)

2
bentwookie 0

"Gula Melaka is the sugar from a coconut tree. Combined with coconut milk and poured over a sago pearl pudding, make this dessert a true delight. If palm sugar is hard to find, molasses may be substituted."

Ingredients

45 m servings 234 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.
  2. In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.
  3. Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.

Reviews

2

Easy to make and absolutely delicious. Make double portions as one pudding is not enough for each person, only two will satisfy.

I love this recipe! It is simple to make but you will addict to the desert once you tasted it. 1st-Use Screwpine/Pandan leaves while boiling the sago (make a ribbon so it is easy to take it out ...