Sago Gula Melaka

By: Richard Tay posted Jul 03rd 2017 11:25AM

2.5 ltr water
200g pear sago, rinsed and drained
200g gula Melaka (palm sugar)
118ml water
470ml coconut milk
 Blueberries, mango cubes and strawberries,
 for garnishing
•          Heat 2.5 liters of water in a saucepan over a medium
heat to a boil. Add in the pear sago and stir well. Bring
water to a boil again for a few minutes. Reduce heat
and simmer until sago becomes translucent while stirring
occasionally. Ladle the sago mixture into jelly moulds
and keep chilled overnight.
•          Heat gula Melaka with 118ml water in a saucepan over
a medium until sugar has dissolved. Strain the the palm
sugar   syrup    through            a          fine      sieve    and     set       aside. 
•          Unmould the chilled sago pudding into each deep
serving plate. Add in the coconut milk and palm sugar
syrup. Garnish with blueberries, mango cubes, and
strawberries. Serves 4

Find Out For More Recipes view all

By: Chef Peter Birks posted Nov 24th 2017 05:58PM
By: Chef Ben Goh posted Dec 06th 2018 10:03AM
By: Chef Andreas Caminada posted Jul 03rd 2017 11:16AM
By: Chef Steven Ong posted Jul 05th 2017 05:11PM
By: Chef Dorcas Lee posted Jul 05th 2017 03:33PM
By: Chef Arnau Bosch posted Jul 05th 2017 03:23PM