Rating
Published Apr 4th
Prep - Cook 45m Additional - Ready In 45m
Servings 10 servings Calories 234.4
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.
Recipe Ingredients
- 10 cups water
- 7 ounces pearl sago, rinsed and drained
- 7 ounces palm sugar
- ½ cup water
- 2 cups canned coconut milk
Cooking Directions
- 1 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.
- 2 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.
- 3 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
- Carbohydrate 37.5 g
- Fat 9.7 g
- Fiber 0.5 g
- Protein 1.2 g
- Saturated Fat 8.5 g
- Sodium 20.1 mg
- Sugar 19 g