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.

Sago Pudding With Palm Sugar (sarawakian Sago Gula Melaka)

Ingredients

  • 200g sago pearls
  • 400ml water
  • 200g palm sugar, grated
  • 400ml coconut milk
  • A pinch of salt

Instructions

  1. In a pot, bring the water to a boil.
  2. 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.
  3. 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.
  4. Add the cooked sago pearls to the coconut milk mixture and stir well. Cook for another 5 minutes until the pudding thickens slightly.
  5. 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