Sago Gula Melaka

This classic Peranakan treat is perfect to cool off after a savoury meal!
6 Pax
COOK TIME                      
25 Minutes


250gSago Pearls
200gPalm Sugar, shaved
100mlWater for Palm Sugar
1l or 5 cupsWater for Sago Pearls
Salt, to taste
200mlCoconut Milk
3-4Pandan Leaves


1Melt 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.
2Bring the coconut milk and one pandan leaf to a simmer. Add salt and stir it continually. Set aside to cool.
3In 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.
4Pour the cooked pearls in small bowls or a muffin pan. Leave them to set in the refrigerator for at least 2 hours.
5Serve 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.
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Scroll To Top

Get your daily essentials delivered to your doorstep when you order online via HAPPYFRESH! 🛍️📲🛵