How to Make Sago Gula Melaka and Pengat Pisang

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 –

INGREDIENTS:

• 500g small tapioca or sago pearls
• 2L water

METHOD:

1. 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.
2. When the pearls are nearly completely translucent, turn off the heat and cover with saucepan lid for another 10 minutes.
3. Strain sago pearls in small batches in a sieve placed under cold running water. Transfer into moulds, cover and chill.

For the syrup –

INGREDIENTS:

• 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)

METHOD:

1. Combine all ingredients in a saucepan and simmer until sugar is completely dissolved.
2. Discard pandan leaves; allow syrup to cool down before use.

For the coconut sauce –

INGREDIENTS:

• 500ml coconut cream or coconut milk
• Generous pinch of salt

METHOD:

1. Combine in a saucepan and simmer to allow salt to dissolve.
2. Allow to cool before use.

To serve –

1. Transfer sago from mould into a serving bowl. Spoon some palm sugar syrup and coconut sauce over it before serving.

Pengat Pisang Recipe

INGREDIENTS:

• 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

METHOD:

1. Combine all ingredients except bananas in a saucepan, simmer until sugar is dissolved.
2. Add banana slices, simmer a further 5 minutes. Adjust flavours, remove from heat and serve hot or cold.