Sago Gula Melaka (Sago Pudding) Recipe – A Malaysian Dessert

By On December 9, 2011 · 28 Comments · In Desserts, Home Cooked, Malaysian Recipes, Recipes

I have another confession to make my dear fabulous readers.

I am not usually a fan of Asian desserts.

*crickets*

I know, I know, we have delicious cakes, or kuihs (kuehs), dessert soups, preserved fruits and so forth, but I guess I’ve never been enticed with them.

Give me a good piece of chocolate cake or tart, chocolate mousse, and I’m your woman.

Asian desserts? Meh.

However, that being said, I have an extremely soft spot for Sago Puddings.

I can’t help it, they are irresistible and even though I know how easy it is to make a good Sago Pudding, I will still (9 out of 10 times) order it at a restaurant after a good hearty meal.

(Image above courtesy of Penny from our Malaysian Fest)

And so it was, I found myself making up a big pot of sago on my stove when Penny and her Mister hosted the Malaysian Fest at her home before she moved up to Sydney :(

I’ll get around to blogging about all the delicious Malaysian dishes we served up that day, but I thought I’d share this wonderful dessert with you as it’s perfect for summer!

Sago Gula Melaka Recipe
(Recipe adapted from Poh’s Kitchen by Poh Ling Yeow)

Ingredients:

1 cup of Sago (Tapioca Seeds)
4 Pandan leaves (washed and tied into a loose knot)
2 litres of Water
1 Egg white (beaten to soft peaks)
150g of Gula Melaka (Dark palm sugar), shaved
275ml of Coconut milk (dilute with cows milk if too thick)
Salt

Procedure:

Add water into a large pot and bring to boil. Add sago and pandan leaves, and start stirring to separate grains.

Keep cooking until the sago starts floating to the top and is translucent. Taste the sago to test if the grainy centre bit is still hard.

Drain the water and remove the pandan leaves. Wash the cooked sago with cold running tap water thoroughly to remove any excess starch.

Fold half of a beaten egg white with the sago and mix thoroughly. Egg white helps keep the sago separated.

Place sago into individual lightly greased moulds. Use vegetable oil to grease. Cover with cling wrap and refrigerate for 1-2 hours to chill.

Prepare the Gula Melaka by melting it in a small saucepan on medium heat with a few drops of water. Careful not to let it burn. Set aside to cool.

If you are using canned coconut milk, pour it into a saucepan and heat it on low heat until it simmers. If necessary, water it down with cows milk to a pouring cream consistency. Leave to chill in refrigerator.

(Image above courtesy of Adrian from our Malaysian Fest)

To serve, turn out sago from its mould into a bowl. Pour over a generous amount of coconut milk and top with a tablespoon (or two, depending on how sweet you like it) of Gula Melaka.

I think we did a pretty good job! There weren’t any leftovers and I’m sure Adrian had about 3 serves. He kept coming back for more :P

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28 Responses to Sago Gula Melaka (Sago Pudding) Recipe – A Malaysian Dessert

  1. Michelle chin says:
    December 9, 2011 at 10:50 AM

    ooh thanks for sharing this recipe .:)

    Reply
  2. Hannah says:
    December 9, 2011 at 12:18 PM

    This looks scrumdiddlyumptious Angle Babe! I’ve actually only ever made lemon sago. Must find pandan around here!

    Reply
  3. April@MyFoodTrail says:
    December 9, 2011 at 3:11 PM

    Hehe, and you call me a failsian!!!! :P

    You know you can buy the Ayam jars of sago pudding which already have the cooked sago and gula melaka. All you need to do is add the coconut milk! A lot less troublesome! But thank you for going to the trouble, it was yummy :)
    April@MyFoodTrail recently posted..Dining Out: Steer Bar & Grill, South Yarra

    Reply
  4. Miss Kimbers @ Fruit Salad and Mixed Veg says:
    December 9, 2011 at 8:29 PM

    Hehe I was thinking of making sago this weekend:) This looks delicious. My favourite thing about sago is how all the little balls stick together and you can separate them in your mouth:)
    I think this recipe is going on my ‘to do list’ :)
    Miss Kimbers @ Fruit Salad and Mixed Veg recently posted..Tin Cat Cafe, Kent Town

    Reply
  5. Daisy@Nevertoosweet says:
    December 10, 2011 at 7:15 AM

    OH Yum! This is my favourite Malaysian dessert! All my sisters love it! And i’ve said that i’ll make it for them one day! So happy you’ve uploaded this post hehe but where can i find pandan leaves? I always have trouble :( Thx!
    Daisy@Nevertoosweet recently posted..French Import – L’Atelier de Joel Robuchon

    Reply
  6. Stephanie says:
    December 10, 2011 at 11:46 AM

    I love Gula Melaka… managed to get a few packs during my trip to Besut in 2009.

    Nice post! :)

    -Stephanie
    Stephanie recently posted..How To Attract Women

    Reply
  7. Jenny @ Ichigo Shortcake says:
    December 10, 2011 at 7:43 PM

    One of my favourite desserts! I always get scared of overcooking tapioca, thinking they’ll dissolve and disappear so I don’t really make it much…maybe it’s not as hard as I thought. :P
    Jenny @ Ichigo Shortcake recently posted..Maedaya, Richmond – a Japanese Izakaya

    Reply
  8. Agnes says:
    December 13, 2011 at 2:25 PM

    Wtf? You don’t really like Asian desserts?? GET OUTTA TOWN.:p
    Agnes recently posted..This week in brief

    Reply
  9. InTolerant Chef says:
    December 19, 2011 at 8:02 PM

    One of my all time favorites, and real comfort food for me when I’m down. Even if you don’t like most Asian desserts, at least you have the good taste where it counts!
    InTolerant Chef recently posted..Turkish delight chocolate bark

    Reply
  10. Thanh says:
    December 27, 2011 at 8:50 PM

    I’m with you. Usually I’m not a big fan of Asian desserts. You sago pudding was delicious though, probably because it had heaps of sugar in it, which I love.
    Thanh recently posted..Are You A Front Or Back Shucker? – How To Shuck An Oyster

    Reply
  11. Bianca @ The Cooking Capers says:
    January 3, 2012 at 2:19 PM

    I love Gula Malaka! I haven’t made this enough at home! I will try your recipe next time! :D
    Bianca @ The Cooking Capers recently posted..Laksa King, Flemington

    Reply
  12. ashraf helmi says:
    February 15, 2012 at 10:01 PM

    hye.. thx so much for the recipes.. i one of big fan for asian dessert,because im originally from malacca, M’sia.. hehe.. Btw, what is the sago cooked shelf life?

    Reply

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