Sago Gula Melaka
This classic Peranakan treat is perfect to cool off after a savoury meal!
SERVING
6 Pax
COOK TIME
25 Minutes
INGREDIENTS
| 250g | Sago Pearls |
| 200g | Palm Sugar, shaved |
| 100ml | Water for Palm Sugar |
| 1l or 5 cups | Water for Sago Pearls |
| Salt, to taste | |
| 200ml | Coconut Milk |
| 3-4 | Pandan Leaves |
DIRECTIONS
| 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.