Recipe By bentwookie
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. 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. 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. 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


  1. I love this recipe! It is simple to make but you will addict to the desert once you tasted it. 1st-Use Screwpine/Pandan leaves while boiling the sago (make a ribbon so it is easy to take it out ) make sure to stir the sago less it will get clumpy and stick to the pan. - Read more ...
  2. Easy to make and absolutely delicious. Make double portions as one pudding is not enough for each person only two will satisfy.

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