It occurred to me while scrambling to figure out what to make in this weekly Vegan livestream, that most Southeast Asian desserts are, in fact, vegan. I reckon I should publish a Southeast Asian Snacks and Desserts cookbook, then do a separate cover to say Southeast Asian Vegan Snacks and Desserts and market that exclusively to vegans.
I’d call it killing two birds with one stone but I think vegans might take exception to the idiom.
Sago Gula Melaka Recipe
For the sago pearls –
- 500g small tapioca or sago pearls
- 2L water
- Bring water to a boil. Add tapioca pearls and cook on a gentle simmer for about 10 minutes, stirring to make sure they don’t settle to the bottom of the saucepan.
- When the pearls are nearly completely translucent, turn off the heat and cover with saucepan lid for another 10 minutes.
- Strain sago pearls in small batches in a sieve placed under cold running water. Transfer into moulds, cover and chill.
For the syrup –
- 1 pack Malaysian or Indonesian palm sugar (gula melaka, gula aren or gula jawa)
- 500ml water
- 2 pandan leaves, bruised and tied in a knot (optional)
- Combine all ingredients in a saucepan and simmer until sugar is completely dissolved.
- Discard pandan leaves; allow syrup to cool down before use.
For the coconut sauce –
- 500ml coconut cream or coconut milk
- Generous pinch of salt
- Combine in a saucepan and simmer to allow salt to dissolve.
- Allow to cool before use.
To serve –
- Transfer sago from mould into a serving bowl. Spoon some palm sugar syrup and coconut sauce over it before serving.
Pengat Pisang Recipe
- 2 cups sliced bananas
- 3 Tbsps sago, soaked
- ¼ cup palm sugar (gula melaka/gula aren/gula jawa/gula kelapa)
- 1 pandan leaf, knotted (optional)
- Pinch of salt
- 1 cup coconut cream
- 2 cups water
- Combine all ingredients except bananas in a saucepan, simmer until sugar is dissolved.
- Add banana slices, simmer a further 5 minutes. Adjust flavours, remove from heat and serve hot or cold.