Sago Gula Melaka

by Darinee Durai @ 03 Jul 2017

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

Sago Gula Melaka

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