📝 About This Recipe
A quintessential Malaysian treasure, Sago Gula Melaka is a stunning study in contrasts: translucent, chewy pearls of sago bathed in a rich, smoky palm sugar syrup and chilled coconut cream. This dessert celebrates the 'Gula Melaka'—a dark, unrefined palm sugar from Malacca that offers deep notes of butterscotch and smoke. It is a refreshing, gluten-free delight that perfectly balances the saltiness of the cream with the intense floral sweetness of the syrup.
🥗 Ingredients
The Sago Pearls
- 1 cup Small Sago Pearls (white variety, do not wash before boiling)
- 6 cups Water (for boiling)
- 1 piece Pandan Leaf (tied into a knot)
The Gula Melaka Syrup
- 200 grams Gula Melaka (Palm Sugar) (roughly chopped or shaved)
- 1/2 cup Water
- 1 piece Pandan Leaf (tied into a knot)
- 1 pinch Salt (to enhance the caramel notes)
The Coconut Topping
- 200 ml Thick Coconut Milk (fresh or high-quality canned)
- 1/4 teaspoon Salt (essential for the savory-sweet balance)
For Garnish
- 4-6 pieces Fresh Mint Leaves (optional)
- 1/4 cup Jackfruit or Mango (finely diced for texture)
👨🍳 Instructions
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1
In a large pot, bring 6 cups of water and one knotted pandan leaf to a rolling boil over high heat.
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2
Gradually add the sago pearls into the boiling water. Stir immediately and constantly for the first 2 minutes to prevent the pearls from clumping or sticking to the bottom.
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3
Reduce heat to medium and simmer for 10-12 minutes. The pearls will still have a small white dot in the center; this is normal at this stage.
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4
Turn off the heat, cover the pot with a tight-fitting lid, and let the sago sit for 10-15 minutes. The residual heat will finish cooking the pearls until they are completely translucent.
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5
While the sago rests, prepare the syrup. In a small saucepan, combine chopped Gula Melaka, 1/2 cup water, a pinch of salt, and a knotted pandan leaf.
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6
Simmer the syrup over medium-low heat for 8-10 minutes until the sugar is fully dissolved and the liquid has thickened into a glossy, pourable honey consistency.
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7
Strain the syrup through a fine-mesh sieve to remove any impurities or pandan fibers. Set aside to cool to room temperature.
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8
In a separate small bowl, whisk the thick coconut milk with 1/4 teaspoon of salt. If using canned coconut milk that has separated, gently warm it just until smooth, then chill.
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9
Return to the sago pearls. Pour them into a fine-mesh strainer and rinse thoroughly under cold running water to wash away excess starch. This ensures the pearls are distinct and bouncy rather than a gummy mass.
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10
Lightly grease small ramekins or jelly molds with a drop of neutral oil. Pack the rinsed sago into the molds and refrigerate for at least 2 hours until firm and cold.
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11
To serve, run a thin knife around the edge of the mold and invert the sago onto a serving plate or into a shallow bowl.
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12
Generously drizzle the Gula Melaka syrup over the sago mound, followed by a thick pour of the salted coconut milk.
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13
Garnish with diced jackfruit or mango if desired, and serve immediately while chilled.
💡 Chef's Tips
Always add sago to boiling water; adding it to cold water will cause the pearls to dissolve into starch. If your Gula Melaka syrup hardens too much as it cools, simply whisk in a teaspoon of hot water to loosen it. For the best flavor, use 'Gula Melaka' specifically rather than generic palm sugar, as the Malaccan variety has a unique smoky profile. The salt in the coconut milk is crucial—it cuts through the richness and makes the sugar flavor pop. You can tint the sago by adding a drop of pandan extract or butterfly pea flower water during the boiling process for a vibrant look.
🍽️ Serving Suggestions
Pair with a hot cup of Teh Tarik (Malaysian pulled tea) for a classic afternoon tea experience. Serve alongside fresh tropical fruits like lychees or longans to add a juicy textural contrast. For a modern twist, serve the sago in a tall glass as a 'deconstructed' dessert drink with crushed ice. This dessert follows spicy Southeast Asian meals perfectly, as the coconut milk helps soothe the palate.