Oh my gosh… is it really the end of September already? It still feels like June to me! But lol nope we are now in the last week of September and next week it’ll already be October wow Anyhow, every month I love participating in the Alphabakes, because it allows me to think outside of the box or simply make something I haven’t before ~
This month the letter is ‘P’ and I made a pudding something less unusual and I’m sure many Readers will be very familiar with this dessert ~ it is a Sago (Gula Melaka) Pudding Its a very traditional Malaysian dessert and one of my family favourites, whichwe always order when we go out to Malaysian restaurants.
Quick explanation for those who aren’t familiar, sago is the starchy centre found in palm stems and when cooked they become little balls and have a spongy texture. Gula Melaka is Dark palm sugar and is made from the sap of a Palmyra palm ~ it’s super sweet with a slight caramel taste and its own distinct taste And to me only this Gula Melaka sugar will make this sago pudding so delicious! Don’t even both using any other sugars you can find, it just wont be the same ~
My sisters and I have been meaning to try making this at home for a long time…but we never knew where we could find Gula Melaka and I was a bit worried about cooking with pandan leaves. That’s why I would like to say Thank You to Ms I-hua for her detailed recipe on her blog, I followed it to the tee and it worked PERFECTLY YAY!
Recipe – Sago (Gula Melaka) Pudding adapted from Ms I-Hua
Yield - 5 – 6 small ramekins
1 cup of Sago
4 Pandan leaves
2 liters of Water
1 Egg White
150grams Gula Melaka
275ml of Coconut Milk
Pinch of Salt (I forgot oops )
* You can buy sago at most supermarkets
* You can find Pandan leaves (frozen or fresh) and gula melaka at most Asian groceries
1) Wash, gently bruise and tie your pandan leaves into a knot. Bruising them will help release the fragrance from the pandan leaves.
2) Add water into a large pot and bring to boil. Add sago and pandan leave, and stir to separate grains.
3) As the sago cooks, it will float to the top and become translucent takes around 5 to 7 minutes, best way to check is to taste it, if it is still hard, it is not ready yet.
4) Once sago is cooked, remove the pandan leaves and drain well. Wash the cooked sago with cold tap water thoroughly to remove any excess starch.
5) In the mean time, whip your egg whites until soft peak, fold half of the egg whites into and mix well. This will help bind the sago and keep them separated.
6) Grease ramekins with vegetable oil with a pastry brush and place sago into each individual ramekin. Cover with cling wrap and place in the refrigerator to chill for 1-2 hours.
7) To make the Gula Melaka sugar syrup, shave the sugar with a knife and place into a saucepan with a tablespoon of water. Place over medium heat and melt gently, be careful not to burn it, you may need to add more water to dilute it
8) Warm the coconut milk in another saucepan and heat it over low heat until it simmers. If you find it too thick, you may need to add some cows milk to make it pouring cream consistency. Leave to cool and chill in the refrigerator.
9) To serve, turn the sago pudding from the ramekin into a bowl. Pour a general amount of coconut milk and then drizzle a tablespoon or two or like me THREE tablespoons
I am so so so happy I never thought I’d be able to make this dessert at home hehe woo hoo so happy still have 2 in the fridge can’t wait to eat them ALL but… I’ve finished all of the Gula Melaka syrup… need to remake it WAKAKKAA!