I am sure many of you are are already familiar with this dessert. You may have eaten it many many times, it's such a popular dessert that have made existed thru the generations. Despite its popularity, i cant believe myself that i'm only eating this the first time! I do believe that i hv seen it in some cafes serving it too but never thought of ordering it or making it myself till weeks ago, when i saw Alan posted his sago gula melaka. I really should be making this, i thought , i really should..at least try this famous and common dessert, for goodness sake.
Such an easy recipe,i am sure many of you have your own ways of preparing this delicious dessert. Infact so easy that Alan said it's not a recipe at all...haha...This dessert is to be eaten chilled so if you are a first timer like me, you may prepare to cook the sago in the morning to enjoy it in the evening or cook everything in the evening, leave them overnight in the fridge and spoon over the syrup and coconut milk upon serving the next day. Enjoy enjoy!!
Recipe ( from travelling foodies )
250gm sago pearls ( i used 200gm),
200gm gula melaka( palm sugar ), chopped into pieces
100gm water, for cooking gula melaka
150gm coconut cream or thick coconut milk ( take the top portion after the milk has been settled )
1/8 tsp salt
3-4 pandan leaves, cleaned and tied to a bundle
To cook gula melaka syrup :
In a saucepan, put all the gula melaka , 100gm water and pandan leaves. Let it boil to melt all the gula melaka. Lower down to heat and let it simmer for about 5-10mins. Turn off heat and pour the gula melaka syrup into a small bowl. Let it cool before storing in the fridge
For coconut milk :
Pour the coconut cream together with the salt in a small saucepan or a little pot and heat it up gently.
Do not bring to a boil, just heat up till small bubbles form around the perimeter of the pan or pot. Remove and let it cool before store in the fridge.
To cook the sagos
Need not soak the sagos. You can give it a quick rinse if you want but i did not. Prepare a pot of boiling water sufficient to cover all the sagos. When the water is boiling, put in all the sagos and cook at medium heat until all the sago turns translucent. This may take about 15-20 mins. Keep stirring so that the sagos dont stick together or stick to the pot. When they are done, pour it over a fine sieve and drain away excess water.
Wet the inside of the moulds to help unmoulding easier later. Ladle the cooked sago pearls into the prepared moulds and using the back of the spoon, press down the sago pearls to ensure the filling is tight and filled up. Leave to cool before storing in the fridge for several hours, till they are cold and firm. Or fridge it overnight.
To serve, use a toothpick or a bamboo skewer to go around the perimeter of the mould and unmould it into the serving bowl. It will come off easily. Pour over a generous amount of gula melaka syrup and coconut cream. Serve immediately.
I am sharing this post with Best Recipes For Everyone May 2015 ( My Favourite Dessert ) organised by Fion of XuanHom's Mom Kitchen Diary hosted by Aunty Young