Sago Gula Melaka

Name: Sago Gula Melaka
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 200g Pearl Sago, small; 1.5 l Water, for boiling; 200g Palm Sugar (Gula Melaka), chopped; 120ml Water; 2 leaves of Pandan Leaf, knotted; 400ml Coconut Milk, thick; 1/4 tsp Salt, fine; 1 leaf of Pandan Leaf, knotted

Sago Gula Melaka is a comforting Southeast Asian dessert of glossy sago pearls bathed in rich palm sugar syrup and finished with fragrant coconut milk. The contrast of warm, caramel-like gula Melaka and creamy, slightly salty coconut makes each spoonful luxuriously satisfying. Serve it warm or chilled for a simple yet elegant treat.

Sago Gula Melaka is a comforting Southeast Asian dessert of glossy sago pearls bathed in rich palm sugar syrup and finished with f... Show more

Traditional Malaysian Recipe

Health Grade

E+ · Indulgent

Rating

4.1

Time

35 min

Price

0,68 €

Calories

403 kcal

vegan

budget

low calorie

easy

gluten free

low fat

Method

Prep pandan and sugar

Tie all 3 Pandan Leaves into loose knots, then keep 2 leaves for the syrup and 1 leaf for the coconut milk. Chop the Palm Sugar (Gula Melaka) into small pieces so it melts faster and more evenly.

Cook the sago

Bring 1.5 l of Water to a strong boil in a large pot. Add the Pearl Sago (small) in a steady stream, stirring right away so the pearls do not clump. Keep it at a gentle boil for 10 minutes, stirring often, until most of the pearls turn translucent. Turn off the heat, cover the pot, and let the sago sit for 10 minutes to finish cooking through.

Drain the sago

Pour the sago into a fine sieve or colander and rinse under cold running water until the grains feel separate and no longer sticky. Shake well to drain off as much water as possible, then set it aside.

Make the syrup

Put the chopped palm sugar, 120 ml water, and the 2 knotted pandan leaves in a small saucepan. Warm over medium heat, stirring now and then, until the sugar melts completely, then simmer for 5 minutes more until the syrup looks glossy and lightly thickened. Lift out the pandan leaves and keep the syrup warm.

Warm coconut milk

Combine the Coconut Milk (thick), the Salt (fine), and the remaining pandan leaf in another small saucepan. Heat gently over low heat, stirring, for 2 minutes or until it is just hot and steamy. Keep the heat low; a hard boil can split the coconut milk. Remove the pandan leaf.

Assemble and serve

Spoon the sago into serving bowls, then ladle over the palm sugar syrup and finish with the warm coconut milk. Serve right away so each bowl has a pretty contrast of dark syrup and creamy white milk.

Ingredients

Method

For 4 servings

Adjust servings

Sago

200g Pearl Sago, small
1.5 l Water, for boiling

Palm sugar syrup

200g Palm Sugar (Gula Melaka), chopped
120ml Water
2 leaves of Pandan Leaf, knotted

Coconut milk

400ml Coconut Milk, thick
1/4 tsp Salt, fine
1 leaf of Pandan Leaf, knotted

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

403 kcal

20% of Daily kcal

Protein

0.2 g

0% RDI

Fat

2.1 g

2.1g sat fat

Carbs

97 g

35% RDI

Sugar

52 g

100% RDI

Fiber

0 g

0% RDI

Salt

1.6 g

33% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.6 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

Sago

200g Pearl Sago, small
1.5 l Water, for boiling

Palm sugar syrup

200g Palm Sugar (Gula Melaka), chopped
120ml Water
2 leaves of Pandan Leaf, knotted

Coconut milk

400ml Coconut Milk, thick
1/4 tsp Salt, fine
1 leaf of Pandan Leaf, knotted

🧂 Plus ~1g of salt

Sago Gula Melaka

Method

Prep pandan and sugar

Cook the sago

Drain the sago

Make the syrup

Warm coconut milk

Assemble and serve

Ingredients

Method

Sago

Palm sugar syrup

Coconut milk

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Sago

Palm sugar syrup

Coconut milk

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