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

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 –

• 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)

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 –

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

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.

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