Best 2 Sago Gula Melaka Recipes
Sago gula melaka is a delightful and refreshing Southeast Asian dessert that combines the delicate flavors of sago pearls, rich gula melaka (palm sugar), and creamy coconut milk. Originating from Malaysia, this delectable treat has gained immense popularity across the region and beyond. Our collection of sago gula melaka recipes offers a diverse range of options to satisfy every palate.
From the classic Sago Gula Melaka recipe that showcases the harmonious blend of sago pearls, gula melaka, and coconut milk to creative variations like the Sago Gula Melaka with Mango, bursting with tropical flavors, and the Sago Gula Melaka with Pandan, infused with the aromatic essence of pandan leaves, our recipes cater to a variety of preferences.
Whether you're a seasoned cook looking to expand your dessert repertoire or a novice seeking an easy-to-make yet impressive dish, our Sago Gula Melaka recipes provide step-by-step instructions, helpful tips, and stunning visuals to guide you through the process. Indulge in the delightful flavors of this Southeast Asian gem and experience a taste of tradition with a modern twist.
SAGO PUDDING (GULA MELAKA)
Gula Melaka is the sugar from a coconut tree. Combined with coconut milk and poured over a sago pearl pudding, make this dessert a true delight. If palm sugar is hard to find, molasses may be substituted.
Provided by bentwookie
Categories World Cuisine Recipes Asian
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.
- In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.
- Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 37.5 g, Fat 9.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 8.5 g, Sodium 20.1 mg, Sugar 19 g
SAGO GULA MELAKA
A popular dessert in Malaysia where I first came across it. It may sound a little strange but tastes really good. A great dessert for a Malaysian or Asian themed dinner party. I got this recipe from a cooking magazine I bought in....Malaysia!!
Provided by dale7793
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash sago well and soak in water for a few minutes.
- Strain the sago, bring 800ml water to the boil and add sago.
- Stir constantly with a whisk until sago turns transparent.
- Drain and rinse with cold water.
- Add the sugar and salt and mix well.
- Spoon into individual serving glasses and chill in the refridgerator.
- Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
- To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
- Serve the extra syrup and milk on the table to add as you're eating.
- This is a great malaysian dessert often served in restaurants in Malaysia.
- Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
- Try to find the real stuff as you can't really substitute.
- Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
- When it's cooked it looks like little translucent balls.
Tips:
- Choose fresh sago pearls for the best texture and flavor.
- Soak the sago pearls in cold water for at least 30 minutes before cooking. This will help them to soften and cook evenly.
- Cook the sago pearls in a large pot of boiling water. Stir them occasionally to prevent them from sticking together.
- Once the sago pearls are cooked, drain them in a colander and rinse them with cold water.
- Gula Melaka syrup can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- Sago Gula Melaka is best served warm or at room temperature.
Conclusion:
Sago Gula Melaka is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and sticky gula melaka syrup and chewy sago pearls, it is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #asian #easy #refrigerator #dinner-party #heirloom-historical #holiday-event #vegan #vegetarian #grains #dietary #seasonal #wedding #pasta-rice-and-grains #equipment
You'll also love
