I never knew this dessert existed until about a year ago when someone offered me this homemade dessert. I was never a fan of Coconut milk or Gula Melaka then. But when I tasted it, I felt like I was transported back to the old days via a time machine. I just could not resist my urge to eat more and more. So I started searching for the recipe online and made this dessert myself.
Since then, Gula Melaka Sago has been my comfort food. There are just times when I long for that nostalgic taste, I will just prepare it. All it takes is 3 simple ingredients – Sago Pearls, Coconut Milk and Gula Melaka. It is very simple to prepare.
It is just un-imaginable that such 3 simple ingredients, when mixed together, can creates magic in your taste buds. I do not need expensive food, but just good-old simple food, that allows me to appreciate the goodness of life and being alive.
Many recipes suggested taking 2 Pandan leafs and tie into a knot, then boil together with the Coconut milk for that rich Pandan fragrance/favor. You can do this step if you wish.
First is picture after the Sago pearls expanded in water. Second is when it was being boiled to translucent state.
Gula Melaka Sago (椰糖西米布丁) Recipe
Preparation Time: 30 mins
Ingredients:
150 grams Sago pearls + 5 cups of water
50 grams Gula Melaka + 4 tbsp water
125 mls Coconut Milk + Dash of salt
Method:
- Prepare the Sago Pearls. Immerse the Sago Pearls in a bowl of water and let it expand for about 5 mins. In the meantime, boil 5 cups of water in a pot. Once the water boils, pour the Sago Pearls into the boiling water for about 5-10 mins or until it turns translucent. Keep stirring or the pearls will stick together into lumps. Turn off the heat, cover the lid of the pot for about 10 mins to cook the middle of the Sago pearls. After that, drain off the hot water. Next pour in cold water to the strainer (containing Sago Pearls) with a bowl below the strainer. Use a spoon to stir the Pearls to remove as much starch as possible, then scoop up the Sago Pearls into small containers. Once cooled down, put into fridge to chill into Sago jelly or Sago pudding.
- Next prepare the Coconut Milk. In a pot, pour in the Coconut milk, add in dash of salt. Once the Coconut milks starts simmering with bubbles, turn off the heat immediately. Let the Coconut milk cool down for use later.
- Lastly prepare the Gula Melaka syrup. In a clean pot, over low-medium heat, add in the Gula Melaka and water. Keep stirring and let the Gula Melaka melts. Once it melts, turn off the heat immediately. It is likely to be very thick and sticky.
- Chill the Sago pudding for at least 1 hour. Serve the Sago pudding with Coconut milk and Gula Melaka syrup. Enjoy!