📝 About This Recipe
This elegant dessert, a beloved staple in Malaysian and Singaporean cuisine, features translucent sago pearls bathed in a luxurious pool of salty-sweet palm sugar syrup and creamy coconut milk. The contrasting textures of the chewy, chilled sago against the silky coconut cream create a refreshing sensory experience that is both comforting and exotic. Known as Sago Gula Melaka, it is the ultimate grand finale to a spicy tropical feast, offering a perfect balance of smoky caramel notes and botanical freshness.
🥗 Ingredients
The Sago Pearls
- 1 cup Small Sago Pearls (white variety, do not use large tapioca boba)
- 6-8 cups Water (for boiling)
- 2 pieces Pandan Leaf (tied into a knot for fragrance)
The Gula Melaka Syrup
- 200 grams Gula Melaka (dark palm sugar, chopped roughly)
- 1/2 cup Water
- 1 piece Pandan Leaf (bruised and knotted)
- 1 pinch Salt (to enhance the caramel notes)
The Coconut Cream
- 1 cup Thick Coconut Milk (fresh or high-quality canned coconut cream)
- 1/4 teaspoon Salt (essential for the savory-sweet balance)
Garnish (Optional)
- 4 sprigs Fresh Mint (for a pop of color)
- 1/2 cup Jackfruit or Mango (finely diced for texture)
👨🍳 Instructions
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1
Fill a large pot with 6-8 cups of water and add the knotted pandan leaves. Bring to a rolling boil over high heat.
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2
Slowly pour the sago pearls into the boiling water, stirring constantly to prevent them from clumping together or sticking to the bottom of the pot.
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3
Reduce the heat to medium and simmer the sago for 10-15 minutes. Stir occasionally until the pearls become mostly translucent with just a tiny white dot remaining in the center.
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4
Turn off the heat, cover the pot with a lid, and let the sago sit in the hot water for another 10 minutes. This 'carry-over' cooking ensures the centers are fully cooked without the pearls disintegrating.
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5
While the sago rests, prepare the syrup by combining the chopped Gula Melaka, 1/2 cup water, and a pandan leaf in a small saucepan over medium heat.
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6
Simmer the syrup for 5-8 minutes until the sugar is fully dissolved and the liquid has thickened slightly into a glossy, dark amber glaze. Stir in a pinch of salt and set aside to cool.
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7
In a separate small bowl, whisk the coconut milk with 1/4 teaspoon of salt. If using canned coconut milk that has separated, gently warm it briefly to homogenize, then chill.
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8
Once the sago pearls are completely clear, pour them into a fine-mesh sieve and rinse thoroughly under cold running water to wash away excess starch. This is the secret to distinct, non-mushy pearls.
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9
Drain the sago well and divide the pearls into individual ramekins, jelly molds, or small bowls. Press down gently to pack them.
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10
Refrigerate the sago molds for at least 2 hours, or until they are cold and have set into a firm, jelly-like shape.
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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 simply serve it directly in a glass bowl.
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12
Generously drizzle the chilled palm sugar syrup over the sago, followed by a thick pour of the salted coconut cream. Garnish with fresh fruit or mint if desired.
💡 Chef's Tips
Do not wash the sago pearls before boiling; they will disintegrate instantly in cold water. Always use a large ratio of water to sago to ensure the pearls have enough room to hydrate without becoming a sticky mass. If you can't find Gula Melaka, dark muscovado sugar or jaggery are the best substitutes for that deep, smoky flavor. For a firmer 'cake' texture, ensure you pack the sago into the molds while it is still slightly warm from the rinse. The salt in the coconut milk is non-negotiable; it cuts through the richness and provides the signature savory finish.
🍽️ Serving Suggestions
Serve alongside a hot cup of Teh Tarik (pulled tea) to complement the creamy coconut. Pair with a side of fresh tropical fruits like lychee, longan, or diced mango for added acidity. For a modern twist, serve in tall martini glasses with the syrup and coconut milk layered for a beautiful ombre effect. Top with toasted sesame seeds or crushed peanuts for an unexpected nutty crunch. Enjoy as a cooling palate cleanser after a spicy Beef Rendang or Laksa dinner.