Description
A wonderfully rich Malaysian dessert featuring sago pearls drenched in creamy coconut milk and sweet palm sugar syrup.
Ingredients
Units
Scale
- 200g Sago Pearls
- 200g Gula Melaka (Palm Sugar)
- 250ml Coconut Milk
- 1 Pandan Leaf (Screwpine Leaf) - shred with a fork & tie into a knot
- 700ml + 2 tbsp Water
- A pinch of Salt
Instructions
- Bring 700ml of water to a boil in a medium pot. Add the sago pearls and cook for about 10 minutes, stirring constantly, until the sago pearls become translucent and there is no white dot in the middle.
- Once cooked, strain the sago pearls using a fine sieve and rinse under cold running water to remove excess starch. Set aside.
- In a separate pot, combine the palm sugar, pandan leaf, and 2 tbsp of water. Cook over low heat until the sugar is completely dissolved and the mixture thickens slightly. Remove the pandan leaf and set the syrup aside.
- In another pot, heat the coconut milk with a pinch of salt over low heat. Stir occasionally and do not let it boil. Remove from heat once warmed through.
- To serve, spoon the sago pearls into serving bowls, drizzle with palm sugar syrup, and top with warm coconut milk. Serve immediately.
Notes
- Sago Gula Melaka can be stored in the fridge for a few days, making it a convenient treat for hot days.
- Ensure the sago pearls are rinsed thoroughly to remove excess starch.
- If you can’t find pandan leaves, you can omit them, but they add a unique fragrance.
- Serve the dessert chilled or at room temperature for a refreshing treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 50
- Fat: 6
- Carbohydrates: 55
- Fiber: 1
- Protein: 2
- Cholesterol: 0