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Sago Gula Melaka (Sago Pudding with Palm Sugar)

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  • Total Time: 10 minutes
  • Yield: 4 1x


A wonderfully rich Malaysian dessert of Sago drenched with creamy coconut milk and rich sweet flavour of palm sugar syrup.


  • 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


  1. 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.
  2. The water will turn starchy, strain the sago in a sieve and wash away excess starch in running cold water.
  3. Scoop sago pearls into individual small glasses and Put in the fridge to chill.
  4. 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.
  5. 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.
  6. Serve sago with drizzle of palm sugar syrup and coconut milk.
  • Cook Time: 10 mins
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