When it comes to desserts, I won’t say no to an indulgent slice of chocolate cake or pretty-in-pastel macarons. However, there is a special place in my heart for local, Asian desserts. Nostalgic, comforting and always good—I’ll never tire of them. One of these desserts has to be the humble Sago Pudding.
A rather underrated number as compared to the flashy ice Kacang or the ever-popular chendol, but one that truly hits the spot. This recipe for sago pudding is so simple, this will be your go-to recipe for sure.
This recipe might be pretty straightforward and the ingredients are simple, but as they say, the devil is the details. If you do manage to get your hands on higher quality ingredients, the better your sago pudding. Otherwise, the stuff you get from the supermarket would do quite nicely.
Ingredients
- ½ cup of sago pearls
- 2 rounds of gula melaka (palm sugar)
- 1 can of coconut milk
- ¼ teaspoon of salt
- ½ cup of water
- (Optional) 2 pandan leaves
Tools
- Saucepan
- Knife
- Bowl
Recipe Preparation
Cooking time: 30 minutes [Missing preparation time]
Feeds two
- Fill your saucepan with water and bring it to a boil.
- When water comes to a rolling boil, drop your sago in cook them till they are transparent. This should take about 10 – 15 minutes.
- In the meantime, pour your coconut milk into a separate saucepan along with the salt over medium heat.
- Remove the coconut milk from the heat when you see bubbles and set aside to cool. You may place the coconut milk in the refrigerator as well.
- Next, finely chop your gula melaka. You don’t have to be too fussy with this step as you’ll dissolve the gula melaka.
- Place your gula melaka and water in another sauce pot. You may add the pandan leaves as well.
- Set the stove to medium heat and stir until the gula melaka dissolves.
- Allow the gula melaka to thicken and keep a constant eye on it so that it doesn’t burn.
- When your sago has cooked, strain the sago and rinse with cold water to remove the starchiness.
- Then, spoon your sago into a bowl and allow to set in the fridge. The longer you set it, the firmer your pudding will be.
- Now, you can assemble your dessert. Overturn your sago on to a plate, pour your coconut milk and drizzle your gula melaka over.
- Serve and enjoy.
Recipe In Pictures
Step 1: Fill your saucepan with water and bring it to a boil.
Step 2: When water comes to a rolling boil, drop your sago in cook them till they are transparent. This should take about 10 – 15 minutes.
Step 3: In the meantime, pour your coconut milk into a separate saucepan along with a teaspoon of salt over medium heat. The salt will help to cut some sweetness and accentuate the gula melaka later on.
Step 4: Remove the coconut milk from the heat when you see bubbles and set aside to cool. You may place the coconut milk in the refrigerator as well.
Step 5: Next, finely chop your gula melaka. You don’t have to be too fussy with this step as you’ll dissolve the gula melaka.
Step 6: Place your gula melaka and water in another sauce pot and you may add the pandan leaves as well.
Step 7: Set the stove to medium heat and stir until the gula melaka dissolves.
Step 8: Allow the gula melaka to thicken and keep a constant eye on it so that it doesn’t burn.
Step 9: When your sago has cooked, strain the sago and rinse with cold water to remove the starchiness.
Step 10: Then, spoon your sago into a bowl and allow to set in the fridge. The longer you set it, the firmer your pudding will be.
Step 11: Now, you can assemble your dessert. Turn out your sago on to a plate, pour your coconut milk and drizzle your gula melaka over.
Thick and creamy with the coconut milk and coupled with treacly ribbons of gula melaka—you wouldn’t want for anything more. I have to say that gula melaka is one of the more underrated sugars but one that is oh-so-satisfying. A definite crowd-pleaser and a winner every time.
Pair this recipe along with our Simple Stay-home Recipes and you can make a whole meal out if it.
Expected Damage: S$1 – S$2 per portion
