| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 8g | 6g | 58g |
| sugars | fibre | protein | salt |
| 38g | 1g | 1g | 0.08g |
Imagine melting palm sugar sweetened with fragrant pandan leaves, creamy coconut milk, and soft sago pearls that have soaked all the beautiful flavors up. Top that with a helping of juicy tropical fruits and you have the Sago Gula Melaka Recipe – a true gem of Southeast Asian cuisine and an absolute joy of a dessert.
My Connection to this Recipe
Living between two rich cultures, I find immense joy in discovering foods that blend different tastes, much like how my life is constantly molded by my Pacific Northwest upbringing and Japanese heritage. The Sago Gula Melaka Recipe reminds me of this harmonious blend, not just of ingredients, but also cultures.
This dessert may not be typically found in my mom’s Washington kitchen or my grandmother’s Tokyo dining area, but the Asian influence is undeniable. The use of coconut milk, sago pearls, and tropical fruits remind me of the vibrant food scenes in both regions, and the overall simplicity of the recipe aligns with the minimalist ethos often celebrated in Japanese cooking.
Health Benefits
Not only does the Sago Gula Melaka Recipe offer a refreshing palate cleanse after a spicy meal, but it also has its share of health benefits too. While it’s still a dessert and should be consumed in moderation, the ingredients do pack a healthy punch. Sago is low in fat and a good source of carbohydrates for quick energy. The palm sugar provides minerals such as potassium, zinc, and iron, while tropical fruits add a dose of dietary fibers and Vitamin C.
Coconut milk, besides its deliciously creamy texture, is a fantastic source of several vitamins, minerals, and healthy fats. When compared to dairy, it shines as a great alternative for people with lactose intolerance or certain allergies.
Dishes to Pair With
This dessert pairs well with many delicacies – think spicy curries, fragrant stir-fries, or grilled seafood dishes. Given the sweetness and the cooling effect of the Sago Gula Melaka, it makes the perfect dessert post a flavourful, spicy main course. On my travels through Southeast Asia, I’ve found it to complement local dishes like Nasi Lemak, rendang, and satay exceptionally well.
If you’re looking to discover a new dessert or simply craving for an exotic, tropical finish to your meal, look no further than the Sago Gula Melaka Recipe. Trust me, the divine marriage of sweet and creamy in this dessert will leave you enchanted.
Coconut Milk Benefits – Healthline
The Truth About Palm Sugar – BBC Good Food
What You’ll Need
- 1 cup Sago Pearls
- 4 cups Water (for boiling sago)
- Extra Water (for soaking sago)
- 1 can Coconut Milk (13.5 fluid ounces)
- 1 tablespoon Cornstarch
- 1 cup Palm Sugar (Gula Melaka)
- 1/2 cup Water (for palm sugar syrup)
- 2 Pandan Leaves
- 2 cups Mixed Tropical Fruits (like mango, banana, papaya, etc.)
Method
Step One
Start by rinsing the sago pearls under cold water to remove the excess starch. Then, soak the rinsed sago pearls in extra water for about 1 to 2 hours until they are soft.
Step Two
Drain the soaked sago pearls and set aside. Bring 4 cups of water to a boil in a saucepan. Once boiling, add in the drained sago pearls and cook on medium heat for 10-15 minutes or until the sago pearls turn completely transparent. Stir frequently to keep pearls from clumping together.
Step Three
Drain the sago pearls again and rinse under cold water. This will discard the excess starch and help to cool down the sago pearls. Set aside for a while.
Step Four
In a saucepan, combine the coconut milk with cornstarch. Stir well and heat the mixture on low heat until it thickens. Make sure to keep stirring constantly to avoid lumps.
Step Five
In another saucepan, combine the palm sugar with 1/2 cup water and pandan leaves. Heat it over medium heat until the sugar dissolves completely. Then, remove the pandan leaves and keep it aside.
Step Six
Combine the sago pearls and the coconut sauce in a bowl. Stir until well incorporated. Spoon the mixture into desired cups or bowls and pour the palm sugar syrup over each serving.
Step Seven
Before serving, top each cup with mixed tropical fruits for a refreshing, complete taste. Enjoy your delicious Sago Gula Melaka!
