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.

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