Visually appealing and irresistibly tempting, this sago dessert is surprisingly simple to make. Just simmer rinsed sago, locally known as sagu in Malaysia, in boiling water until translucent, rinse again, and set in a large mould or individual cups.
Once cooled, serve at room temperature or chilled straight from the fridge, topped generously with pandan-scented coconut milk and palm sugar syrup.
This easy recipe is a true showcase of
Malaysian sweets, highlighting four essential ingredients: sago, coconut, palm
sugar, and pandan (screwpine) leaves.
There’s nothing not to love about Sago
Pudding (Sago Gula Melaka). It’s a classic yet versatile treat. Elevate it with
fresh fruits like longans, lychees, or tropical favourites for a refreshing
twist.
Whether traditional or inventive, this
remains one of Malaysia’s most beloved sago desserts (LOTUS SEED SOUP/LENG CHEE KANG).
Ingredients for
Sago Pudding (Sago Gula Melaka)
1/2 cup sago - rinsed
Water - as
needed
How to Make
Sago Pudding (Sago Gula Melaka)
Boil water and
add sago.
Stir and cook
until translucent.
Once cooked,
drain and rinse under running water.
Transfer into
molds.
Ingredients for
Creamy Coconut Milk (for Sago Pudding)
Thick coconut
milk - as needed
A few knotted
pandan leaves
How to Make
Creamy Coconut Milk for Sago Pudding
Simmer coconut
milk with pandan leaves.
Remove from
heat.
Ingredients for
Caramelised Palm Sugar Syrup (Gula Melaka Syrup)
Palm sugar/Gula
Melaka - as needed
Water
A few knotted
pandan leaves
How to Make
Caramelised Palm Sugar Syrup (Gula Melaka Syrup)
Break palm
sugar into pieces.
Add to
simmering water with pandan leaves.
