Recipe : Gula Melaka Sago

I fell in love with Gula Melaka Sago when I first tried it back in April 2012, during my trip to Malacca. It is a simple dish with three main ingredients - Gula Melaka (Palm Sugar), Coconut milk and Sago. I tell myself and my friends that I will want to make it when I return back to Singapore!

Took in 2012

The one we had was served differently as compared to others. Usually, the sago are served like a soup, like chendol or cheng ting. The one in Malacca was served like a 'kueh' submerged in the sweet syrup and coconut milk.

Though I did buy the ingredients last year, I ended up not making it due to my pure laziness. Now that I tried it, it was so simple, cheap and I definitely do not mind doing it again! =)
I did play around with the recipes but decided to post the recipe based on the original clip I saw on Youtube. I added sugar which belongs to another recipe from SBS . I like the sago to be slightly more chewy and less soft hence I rinsed thoroughly. Do try it out and enjoy!

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Gula Melaka Sago recipe

4 tablespoon sago
900ml water

200ml coconut milk
a pinch/dash of salt

2-3 pandan leaves (tied)
10g sugar
70g Gula Melaka (Palm Sugar)
2 tablespoon water

Cooking

1. Boil the water. Add in the sago and cook till the sago turn translucent.
2. Drain away the hot water and rinse the cooked sago under running water to wash away the starch.
3. Pour the sago into small containers and put in the fridge.
4. Heat the coconut milk till lightly thicken. Add a pinch/dash of salt for taste. Leave it aside to cool.
5. Chopped the Gula Melaka and melt it with the pandan leaves.
6. Serve the sago in the containers or removed the sago from the containers, onto a plate to serve.
7. Pour coconut milk and Gula Melaka over the sago.

Tips:
- May want to add pandan leaves (or flavoring) when cooking the sago for fragrance.
- Leave a little bit of starch if you prefer the sago to be softer.
- Salt in the coconut milk is to enhance the taste of the Gula Melaka.
- Add white sugar if Gula Melaka is not sweet enough.
- Do not cook the Gula Melaka for too long. You do not want it to be too thick or dried up.