Sago Gula Melaka Food
SAGO PUDDING (GULA MELAKA)
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.
Provided by bentwookie
Categories World Cuisine Recipes Asian
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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 : Calories 234.4 calories, Carbohydrate 37.5 g, Fat 9.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 8.5 g, Sodium 20.1 mg, Sugar 19 g
SAGO GULA MELAKA
A popular dessert in Malaysia where I first came across it. It may sound a little strange but tastes really good. A great dessert for a Malaysian or Asian themed dinner party. I got this recipe from a cooking magazine I bought in....Malaysia!!
Provided by dale7793
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash sago well and soak in water for a few minutes.
- Strain the sago, bring 800ml water to the boil and add sago.
- Stir constantly with a whisk until sago turns transparent.
- Drain and rinse with cold water.
- Add the sugar and salt and mix well.
- Spoon into individual serving glasses and chill in the refridgerator.
- Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
- To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
- Serve the extra syrup and milk on the table to add as you're eating.
- This is a great malaysian dessert often served in restaurants in Malaysia.
- Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
- Try to find the real stuff as you can't really substitute.
- Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
- When it's cooked it looks like little translucent balls.
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