It’s so easy to make we’re surprised how it’s not widely available in many Malaysian eateries. To make sago pudding, we only need four main ingredients: sago, palm sugar/gula melaka, coconut milk and pandan leaves. We’ve found a recipe from Eat Light Asia, a website with wonderful vegetarian recipes, and simplified it.
What is sago?
Pearl sago is a starch that comes from sago palm. As it is plant-base, we thought that it should be generally nutritious. However, it contains little protein, vitamins or mineral. Having said that, we still value this whole, unprocessed food. Sago is also used to make keropok lekor (source: wikipedia).
YOU WILL NEED:
> Sago x 200 g or about 1 1/2 cup
> Palm sugar / Gula melaka, chopped x 200 g
> Coconut milk x 250 ml (If you can’t get fresh coconut milk, you can use packet ones)
> Pandan leaves x 3
> Water x 700 ml/3 cup and 3 tbsp
HOW-TO: Step-by-step tutorial
- In a pot, add sago and water. Cook sago on low fire.
- With a whisk, keep stirring so that the pearls do not clump. Cook until sago becomes translucent. It should take about 15 minutes.
- Pour sago into a strainer and wash off excess starch in running cold water.
- Pour into small dessert bowls in which you’ll serve your dessert. This is to avoid having to transfer it to a serving bowl. You can also put it in muffin tray/small bowls oiled with vegetable oil, for easy removal. Then, put into the fridge to set and chill for an hour.
- In a saucepan, pour in coconut milk, pandan leaves and salt. Boil in low fire until it bubbles. Stir constantly. Set aside to cool.
- In another pot, melt palm sugar and three tablespoon of water on low fire. It should take about 5 minutes.
- Serve pudding with palm sugar syrup and coconut milk.
If you use a regular muffin pan mould, this recipe should make about ten delicious sago puddings. Enjoy!
What’s your favourite Malaysian dessert?