Gula Melaka (Sago Pudding with Palm Sugar Syrup)

When I sent out my Blogging by Mail package to Marye at Baking Delights, I bought an identical set of ingredients, thinking that I would replicate the recipe according to the recipe book I sent her just to be sure it works. I didn't have a chance to get around to it until yesterday when I had guests for dinner.

Well, Mary tried it out here and her results were rather 'deconstructed' so I had to try it out just to be sure.

I did exactly as Marye did, following the recipe as she did. I think the only difference was that I had little jelly mould cups to put the cooked sago in. I also refrigerated it since I had made it earlier in the afternoon. The other change I made was to add more salt to the coconut cream as it cuts through the rich cream and syrup, a nice contrast.


Gula Melaka (Sago Pudding with Palm Sugar Syrup)
serves 4

13 cups water
1 cup or 200 g palm sugar, roughly chopped
1 cup or 200g sago pearls (tapioca pearls)
1 cup or 250ml coconut cream
1 tsp salt

In a small saucepan over low heat, dissolve the palm sugar in 1 cup of water to make a syrup then set aside to cool.
Boil the rest of the water in a pot, sprinkle in the sago pearls, cooking for 10 minutes and stirring every now and then. Turn off the heat and set aside for another 10 minutes. By this time, the sago pearls should be translucent, indicating that it is cooked. Pour out into a sieve and rinse under running water to remove the excess starch. Drain thoroughly before spooning into individual serving containers to set.
Stir in the salt into the coconut cream to dissolve. Chill everything well before serving.
To serve, turn out the sago onto a shallow dish or bowl, spoon some coconut cream and palm sugar syrup over it.

Be warned, this is a rich dessert so small portions are advised.