Sago Gula Melaka
This classic Peranakan treat is perfect to cool off after a savoury meal!
|200g||Palm Sugar, shaved|
|100ml||Water for Palm Sugar|
|1l or 5 cups||Water for Sago Pearls|
|Salt, to taste|
|1||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.|
|2||Bring the coconut milk and one pandan leaf to a simmer. Add salt and stir it continually. Set aside to cool.|
|3||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.|
|4||Pour the cooked pearls in small bowls or a muffin pan. Leave them to set in the refrigerator for at least 2 hours.|
|5||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.