Translucent Pearl Sago Pudding with Coconut & Palm Sugar Drizzle

Name: Translucent Pearl Sago Pudding with Coconut & Palm Sugar Drizzle
Total time: 55 min
Yield: 2 servings
Ingredients: 10 cups water; 7 oz pearl sago, rinsed and drained; 7 oz palm sugar; 0.5 cup water; 2 cups canned coconut milk

Experience the beloved Malaysian dessert, Sago Gula Melaka, featuring tender pearl sago submerged in a coconut-palm syrup blend. Refrigerate it overnight for an enhanced texture and serve with coconut milk to elevate your taste buds.

Recipe Info

Prep Time

55 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories234calories

carbohydrates38g

fat10g

protein1g

Dessert Asian

Ingredients

10 cups water

7 oz pearl sago, rinsed and drained

7 oz palm sugar

0.5 cup water

2 cups canned coconut milk

Directions

In a large pot, bring 10 cups of water to a boil. Gradually incorporate the sago, ensuring it doesn't clump. Return to a boil and then reduce heat to low. Cook until sago turns translucent, stirring occasionally, about 30 minutes.

In a small saucepan, combine palm sugar and water. Heat until sugar dissolves, strain through a fine sieve to remove any grit.

Refrigerate the cooked sago in jelly molds overnight. Unmold onto plates, serve coconut milk and palm sugar syrup separately alongside for a personalized pour-over delight.