How to Make Sago Gula Melaka
Tapioca and Sago Pearls (30 Days 30 Asian Ingredients Series Day 30)
In this Live broadcast I talk about sago pearls and tapioca pearls and also make a popular dessert called Gula Melaka, which consists of sago or tapioca pearls served with gula melaka (Malaysian palm sugar) and coconut sauce.
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.