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Classic Malaysian Dessert | Sago Gula Melaka Dessert Recipe
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Sago Gula Melaka Dessert

Prep Time15 minutes
Cook Time30 minutes
Chill time2 hours
Total Time2 hours 45 minutes

Equipment

  • Pot

Ingredients

  • 150 grams sago 150 克西米

Gula Melaka Syrup 马六甲古拉糖浆:

  • 120 grams Gula Melaka/palm sugar 120克马六甲古拉/棕榈糖
  • 30 grams brown sugar 30克红糖
  • 100 ml water 100毫升水
  • 1/8 teaspoon salt 1/8 茶匙 盐
  • 2 pandan leaves 2片香兰叶

Coconut Milk 椰奶酱:

  • 200 ml coconut milk 200 毫升椰奶
  • 50 ml water 50 毫升水
  • 1/8 teaspoon salt 1/8 茶匙盐
  • 2 pandan leaves 2 片香兰叶

Instructions

  • Bring a big pot of water to a boil. Add in the sago. Cook on medium heat for 15 minutes. Switch off the stove. Let it sit for 10 minutes. The sago is cooked once the sago turns translucent. Sift the sago. Pour drinking water to stop the cooking process. Use a spoon a mix the sago on the sieve to remove excess water. Scoop up the sago and place in small cups or bowls. Place into the fridge to chill for 2 hours.
  • Place gula melaka, brown sugar, water, salt and pandan leaves into a pot. Cook on low heat until the sugar dissolves. Stir frequently to avoid burning the sugar. Remove pandan leaves. Sieve the mixture. Transfer to a jug/bowl and place in the fridge.
  • Place coconut milk, water, salt and pandan leaves into a pot. Cook on low heat until the mixture begins to release steam. Remove pandan leaves. Sieve the mixture. Transfer to a jug/bowl and place in the fridge.
  • Unmould the sago onto serving plates. Pour coconut milk and gula melaka syrup on top of the sago. Serve chilled. Enjoy!

Notes

  • Use a Big Pot for Cooking Sago – Sago releases a lot of starch, so a big pot with plenty of water prevents it from becoming too thick and sticky.
  • Cook Sago on Medium Heat and Keep It Bubbling – This prevents the sago pearls from sinking and sticking to the bottom of the pot.
  • Let Sago Sit After Boiling – After cooking for 15 minutes, turn off the heat and let it sit covered for another 10 minutes. This ensures the sago turns fully translucent without overcooking.
  • Slice Gula Melaka for Faster Melting – Cutting it into smaller pieces helps it dissolve more quickly and evenly when making the syrup.
  • Heat Coconut Milk Gently – Cook on low heat and remove from heat as soon as steam appears to prevent the coconut fat from separating.