Sago Gula Melaka (Sago Pudding with Palm Sugar)
From divinelydelish.com
2 hrs 20 min (mostly chilling)Serves 4
A Malaysian dessert of translucent sago pearls chilled and served in sweetened coconut milk with palm sugar syrup.
Adjust▾
🌐Translate
⋯
| prepPrepare 4 small bowls, jelly moulds or glasses | ||||
| 3 L / 3000 ml water (for cooking sago) | Boil sago 10–15 min until translucent | Rinse sago under cold water, drain well | Spoon into bowls, chill 2 hrs | Unmold sago, pour coconut milk, drizzle syrup |
| 200 g pearl sago | ||||
| 250 ml coconut milk | Heat coconut milk, pandan & salt; cool & chill | |||
| 1 pandan leaf, knotted | ||||
| pinch of salt | ||||
| 200 g gula melaka (palm sugar), roughly chopped | Simmer gula melaka & water until dissolved; cool | |||
| 80 ml water (for syrup) | ||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free