Sago Palm Sugar

Sago palm sugar or sagu gula melaka is a favourite dessert for many. This dessert is easy to prepare at home without much hassle. This is a typical Malaysian dessert serve in many restaurants and homes to finish up a scrumptious meal.. The pandan leave or screwpine leave rendered a beautiful aroma to the creamy coconut milk. Palm sugar can be found easily in most Asian stores and keep well for months stored in refrigerator.

I'm having a huge stock of palm sugar or gula melaka which i bought in my recent trip to historical city of Malacca which is well known for producing the best of best palm sugar in the country. With that much good quality of palm sugar waiting to be used, what else will come first to my mind other than this rich, creamy,chilled melt in mouth dessert. Most people love their sago palm sugar chilled and i like mine the same way...actually, i think that is the best way to serve them.

Ingredients

3/4 cup sago pearls
1 cup coconut milk
1 cup palm sugar.roughly chopped
4 cups + 3 tbsp water
1 pandan leaf, tight into a knot
Pinch of salt


Methods

In a pan, boil water and add sago pearls. Stir continuously to avoid lumps. Cook for 10-15 minutes or until the sago pearls turns translucent. Remove from heat.

Strain using a strainer and wash away excess starch in a running tap water. Scoop the cooked sago pearls into a serving glasses and refrigerate for 30 minutes to 1 hour.

In a saucepan over a low heat, add coconut milk and pandan leaf. Season with a pinch of salt and stir continuously until it starts to bubble. Turn off the flame and remove the pandan leave. Transfer to a bowl to cool completely.

In another sauce pan over a low heat, melt the palm sugar with 3 tbsp water. Stir until the palm sugar completely dissolved. Strain the palm sugar syrup into a bowl and cool completely.

Remove the chilled sago pearls from refrigerator, spoon the coconut milk and drizzle with palm sugar syrup.

Serve best chilled.