Sago pudding - Sago Gula Melaka

This is one of the simplest Malaysian dessert to prepare in a rush, and with just three basic ingredients you wouldn't believe the flavors that will  burst in your mouth.  
This chilled dessert is best eaten as shown above,  sago drenched  in coconut milk and drizzled with palm sugar syrup.

8 cups water
1 cup sago pearls*   
100g *gula melaka, (palm sugar)shaved with a knife + 2 Tbs water
1 1/2 cups coconut milk

Bring a large saucepan of water to the boil and add the sago. 
Stir as the water returns to the boil to stop the pearls sticking to each other. Cook for about 10 minutes, until the sago is transparent. 
Drain and rinse in cold water a couple of times to remove the starch
Leave the sago in the strainer for a couple of minute.
Put sago in an individual molds and  refrigerate.  Rub mold with a little oil before adding sago.

In another small pot add the coconut milk and boil in low heat.  Pour in a container and cool in room temperature and refrigerate.

In the same pot add the gula melaka and water, simmer in gentle heat until the sugar melts. Pour in a container and refrigerate.

To serve, ease molded sago into a serving bowl, pour some coconut milk (about 6 tbs, or more) with a heap of syrup drizzled over the sago. To eat gently mash the sago and mix with your spoon and enjoy the best chilled dessert.
*gula melaka is called palm sugar (dark brown color) that is packed in  cylinder shape.


Enjoy...jue