This Sago Pudding served with Gula Melaka is my twist on the well known Asian rice pudding. Gula Melaka is a syrup made from palm sugar – a sweetener derived from any variety of Palm tree. Served as a syrup sauce on molds of Sago Pudding with a separate serving of coconut milk. The two flavors complementing each other in a simple and sweet Asian inspired dessert. Loved and enjoyed by all my guests.
To make Sago Pudding (Gula Melaka), you will need the following ingredients:
In a large pot, over a high heat, boil 10 cups of water.
Gradually add and the sago pearls to the boiling water and stir through so that the sago does not clump. Return to a boil and then reduce the heat to low.
Cook for about 30 mins until the sago turns translucent, stirring occasionally.
Pour the cooked sago into jelly molds.
Refrigerate molds overnight.
In a small saucepan, stir together the palm sugar and ½ cup of water.
Bring the sugared water to boil and cook until the sugar has dissolved.
Strain the liquid through a fine sieve to remove grit.
Unmold the refrigerated puddings and serve with the coconut milk and palm sugar syrup (Gula Melaka), separately, for each person to pour over their individual servings.
Looking for a sweet and simple Asian inspired dessert? This Sago Pudding served with Gula Melaka is the one! Give it a try and tag #cookmerecipes in your own dessert posts!
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