Sago Pudding Gula Melaka Food

SAGO PUDDING (GULA MELAKA)

Sago Pudding (Gula Melaka) image

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

Ingredients

10 cups water
7 ounces pearl sago, rinsed and drained
7 ounces palm sugar
½ cup water
2 cups canned coconut milk

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

Sago Gula Melaka image

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

Ingredients

200 g pearl sago
800 ml water
3 tablespoons sugar
1/4 teaspoon salt
100 g palm sugar (gula melaka)
2 tablespoons water
250 ml thick coconut milk

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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