Sago Pudding With Gula Melaka

It is definitely unlike anything you’ve eaten before. The pearl sago is a type of starch that comes from the Sago palm found only in Malaysia and is what gives this desert a truly unique texture. The pudding also contains palm sugar known as Gula Melaka and coconut milk, also called Santan.

At its heart Sago pudding is basically a cooked custard dish that uses specialty ingredients to achieve a unique flavor and texture.

For the Sago:

• 200 g pearl sago
• 1 ½ l water

For the flavoured coconut milk:

• 250 ml coconut milk
• 3 pandan leaves bruised and knotted
• 1/4 tsp salt to taste

For the palm sugar syrup:

• 200 gr palm sugar (gula melaka, chopped)
• 125 ml water

For the Sago pearls:

• Bring a pot of water to boil.
• Next, rinse the sago pearls thoroughly in a sieve under running water until the water runs clear.
• Drain the pearls and add them to the pot of boiling water gradually, stirring continuously so that they don't clump.
• Leave to cook, stirring often with a whisk to prevent the pearls clumping. Remove from heat after about 15 minutes or until the sago becomes translucent.
• Pour the sago into a strainer and rinse under cold running water to remove the excess starch.
• Divide the sago into individual small dessert bowls or jelly molds and refrigerate them overnight to set.

For the flavored coconut milk:

• In a saucepan, add the coconut milk, and mix in the pandan leaves and salt. Slowly heat the mixture over low heat until it begins to bubble, stirring constantly. Set it aside to cool.

For the syrup:

• To prepare the syrup, melt the chopped palm sugar with three tablespoons of water in a pot over low heat. The gula melaka should dissolve in about 5 minutes.
• Serve the pudding together with some flavored coconut milk and a generous drizzling of palm sugar on top.