Sago Gula Melaka
This classic Peranakan treat is perfect to cool off after a savoury meal!
|Palm Sugar, shaved
|Water for Palm Sugar
|1l or 5 cups
|Water for Sago Pearls
|Salt, to taste
|Melt the shaved palm sugar, pandan leaves and water in a saucepan to a medium low heat for five minutes. Once fully melted, remove the pandan leaves and set the syrup aside to cool.
|Bring the coconut milk and one pandan leaf to a simmer. Add salt and stir it continually. Set aside to cool.
|In a large saucepan, bring water to a boil. Pour sago pearls and cook it until it is almost transparent. Turn off the heat and drain the starchy liquid.
|Pour the cooked pearls in small bowls or a muffin pan. Leave them to set in the refrigerator for at least 2 hours.
|Serve this dessert with 2-3 tablespoons of palm sugar syrup and a generous drizzle of coconut milk.
To get the best results, leave the mould overnight for a firmer texture.