Sago Pudding (Gula Melaka)
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Description
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
- 10 cups water
- 7 ounces pearl sago, rinsed and drained
- 7 ounces palm sugar
- ½ cup water
- 2 cups canned coconut milk
Directions
- 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.
Nutrition Facts
serving: 10 servings
calories: 234.4 kcal
carbohydrates: 37.5 g
protein: 1.2 g
saturated fat: 8.5 g
sodium: 20.1 mg
fiber: 0.5 g
sugar: 19 g
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