Such is so that when you coin your own dessert, you must proudly profess and where else is a better place except in the virtual world. Specifically, for food bloggers, it must be in our blog. True enough. Yes indeed. I was in the mood of making a dessert and me being someone who love to definitely showcase our Malaysian ingredients (Malaysian Fish Sambal, Malaysian Fried Mee Hoon, Malaysian Lamb Curry Noodles, Malaysian Chilli Crab & Malaysian Fish Curry), trust me, our ingredients are mostly affordable, in fact you just pay a couple of dollars, I decided I will twist, tweet and modify my previous Sago Gula Melaka. Furthermore because me and my preference for our easy to put together desserts we are proud of and known as kuih-muih (Kuih Buah Melaka, Bingka Pisang, Bubur Kacang Hijau, Poached Pears & Pandan Jelly), instead of baking or getting down to tremendously dessert works. Malaysian Sago Pudding? Obviously, sago is the main highlight (Sago Payasam) and of course, how can run away from coconut milk, Gula Melaka/palm sugar and for this my version sago pudding, drops of rose essence and red coloring. What a way to go for a delicious and an ultimate Malaysian Sago Pudding right? Wouldn't you agree Malaysian Sago Pudding is also so eye catchy as a a sugar sweet attraction?
1 cup sago - soak for 1/2 hour and carefully rinse
Coconut Milk (as needed)
Palm Sugar (as needed)
Few drops of rose essence
Few drops of red colouring
Pinch of salt
Simmer enough water in a pot.
Add sago, stir and cook till translucent.
Drain out water and rinse sago under running water.
Mix color and rose essence into sago. .
Press into individual cups or a single mould.
Cool down and store in the fridge.
Simmer palm sugar with water for thick syrup.
Warm up coconut milk with a pinch of salt.
Serve with chilled sago.