Sago Pudding With Palm Sugar (sarawakian Sago Gula Melaka)
Sago Pudding with Palm Sugar, also known as Sarawakian Sago Gula Melaka, is a traditional dessert from the Malaysian state of Sarawak. This sweet and creamy pudding is made with sago pearls and palm sugar, creating a delightful combination of flavors and textures.
Ingredients
- 200g sago pearls
- 400ml water
- 200g palm sugar, grated
- 400ml coconut milk
- A pinch of salt
Instructions
- In a pot, bring the water to a boil.
- Add the sago pearls and cook for 10-15 minutes, stirring occasionally, until the pearls turn translucent. Drain and rinse the sago under cold water.
- In a separate pot, combine the coconut milk, grated palm sugar, and a pinch of salt. Cook over low heat, stirring constantly, until the palm sugar is completely dissolved.
- Add the cooked sago pearls to the coconut milk mixture and stir well. Cook for another 5 minutes until the pudding thickens slightly.
- Remove from heat and let the sago pudding cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Fat
- 5g
- Protein
- 2g
Supplies
Pot Stove Stirring spoon
Tools
Strainer
Serving suggestions
Serve the Sago Pudding with Palm Sugar chilled for a refreshing dessert.
Tips & tricks
For added texture, top the pudding with toasted coconut flakes or crushed peanuts before serving.
Cost
$5