The temperature here in Pa went from upper 50’s to over 80 degree in just one day last week and it was totally shock to my body. I need something sweet and cooling to cool myself down. What can be better than having some sago gula Melaka. I always have a soft spot for Gula Melaka. I like it in my dessert a lot. Gula Melaka is used in a lot of our Malaysian dessert. You can read more about it here. Besides loving it in cendol, I like it in sago too. This is so easy to make. With just a few ingredients and you have a nice cold dessert after your meal.
1 cup of small sago pearls
200 gram gula Melaka – chopped into small pieces
1 ¼ cups thick of coconut milk
¼ tsp salt
2 pandan leaves
1. Wash and soak sago for 15 minutes. Bring 6 cups of water to boil. Strain the sago and add it into the boiling water. Keep stirring for 3 minutes, turn off the heat and cover for 15 minutes.
2. Pour sago into a strainer and rinse under cold running water to remove all the starch. Drain access water and set it aside to chill in the refrigerator.
3. In a small saucepan bring the coconut milk, salt and pandan leaves to a slow boil. (do not boil over high heat or else the coconut milk will curdle) Remove the pandan leaves and set it aside to cool completely in the fridge.
4. Put the gula Melaka and ¼ cup of water in a small saucepan over low heat. Melt the sugar, strain and set it aside to cool
5. Serve the pearl sago with coconut milk and gula Melaka syrup.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.