For an extra layer of flavor, consider infusing the coconut milk with a pandan leaf during the chilling process. Simply add a knotted pandan leaf to the coconut milk and remove it before serving. If gula melaka is unavailable, dark brown sugar or molasses can be used as a substitute, although the flavor profile will be slightly different. Adjust the sweetness of the gula melaka syrup to your liking by adding more or less palm sugar. The sago pudding can be stored in the refrigerator for up to 3 days. The gula melaka syrup is best stored separately to prevent the pudding from becoming soggy.
Sago Pudding (Gula Melaka)
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PREP TIME0 mins
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COOK TIME45 mins
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TOTAL TIME8 hrs 45 mins
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SERVING10 People
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VIEWS18
Transport yourself to a tropical paradise with this exquisite Sago Pudding. The subtle sweetness of gula melaka (palm sugar) beautifully complements the creamy coconut milk, creating a dessert that's both comforting and exotic. Each spoonful is a burst of flavor and texture, a true celebration of Southeast Asian culinary traditions.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Fiber1 g
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Protein1 g
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Saturated Fat9 g
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Sodium20 mg
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Sugar19 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large pot, bring 10 cups of water to a rolling boil. (5 minutes)
02
Step
2 mins
Gradually stir in the rinsed and drained sago pearls to prevent clumping. Return to a boil, then reduce the heat to low. (2 minutes)
03
Step
30 mins
Simmer gently, stirring occasionally, until the sago pearls become translucent. This should take approximately 30 minutes. Be patient, as this step is crucial for achieving the right texture. (30 minutes)
04
Step
5 mins
Carefully pour the cooked sago into individual jelly molds or a larger serving dish. (2 minutes)
05
Step
8 hrs
Refrigerate for at least 8 hours, or preferably overnight, to allow the pudding to set completely. (8 hours)
06
Step
2 mins
While the sago is chilling, prepare the gula melaka syrup. In a small saucepan, combine the palm sugar and 1/2 cup of water. (1 minute)
07
Step
5 mins
Bring the mixture to a boil over medium heat, stirring constantly until the sugar is fully dissolved. (5 minutes)
08
Step
3 mins
Strain the syrup through a fine-mesh sieve to remove any impurities or grit, ensuring a smooth and silky texture. (3 minutes)
09
Step
2 mins
To serve, unmold the sago pudding. Drizzle generously with the fragrant gula melaka syrup and a luscious pour of coconut milk. Enjoy the symphony of flavors!
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RECIPE REVIEWS
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Please Rate
Carmela Murphy
Jun 30, 2025I substituted molasses as suggested, and it was still delicious, although I'll try to find palm sugar next time for a more authentic flavor.
Caesar Donnelly
Jun 27, 2025I used fresh coconut milk, and it made a huge difference in the richness and flavor of the dish. Highly recommend it if you can find it!
Isac Mitchell
Jun 16, 2025The tip about rinsing the sago thoroughly is crucial! It prevents the pudding from becoming too starchy.
Carolina Graham
May 28, 2025Simple, yet so delicious! A perfect dessert for a hot day.
Carter Carter
May 25, 2025This recipe is a game-changer! My family loved the authentic taste of the Gula Melaka.
Curt Ritchie
May 14, 2025The instructions were so clear and easy to follow. My sago pudding turned out perfectly!
Gilbert Mayer
May 2, 2025I added a pinch of salt to the gula melaka syrup and it really brought out the flavor. Excellent recipe!
Scotty Romaguera
May 1, 2025Great recipe. Made a large batch for a party and everyone raved about it.