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 😛
ooh thanks for sharing this recipe .:)
You are very welcome!
This looks scrumdiddlyumptious Angle Babe! I’ve actually only ever made lemon sago. Must find pandan around here!
Asian grocery!!!
Hehe, and you call me a failsian!!!! 😛
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 🙂
It wasn’t troublesome la! You are failsian 😛
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’ 🙂
Yes me too! It’s sooo cute.. if only I had some chestnuts, I could make red rubies!
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!
You too? High Five! You can get the leaves frozen in pretty much all Asian groceries here in Melb 🙂
Really? Thanks so much for that! That’s why i haven’t been able to find it hahaha cuz i didn’t know they wee frozen i thought they were fresh silly me! 🙂
Lol… I think places like Springvale, Footscray, Richmond and Boxhill do carry the fresh ones, but I just find it easier to buy the frozen ones!
I love Gula Melaka… managed to get a few packs during my trip to Besut in 2009.
Nice post! 🙂
-Stephanie
Thanks Stephanie!
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. 😛
Hahahhaa… so cute… but yeah I know what you mean about the dissolving! Where did all my sago go? Hahaha
Wtf? You don’t really like Asian desserts?? GET OUTTA TOWN.:p
😛 I really am not much of a fan!
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!
I do indeed have marvellous taste 😛
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.
I made some for you yesterday, but you ditched me 😛 So no more sago pudding for you!
I love Gula Malaka! I haven’t made this enough at home! I will try your recipe next time! 😀
I could probably drink it! Soooo good!
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?
Hi Ahsraf! I’m not too sure, but I would suggest possibly just for a day or overnight. It is starchy and you may not want to leave it for too long!
Thx so much for that.. its help.. 😀
You are very welcome, Ahsraf 🙂
Thanks for the recipe, it was a hit with my guinea pigs!
For a moment there I really thought you meant you fed it to your pet guinea pigs! Hahaha… good job!