Picture credit to Lydia at http://www.mykitch3n.blogspot.com/

A bowl of Gula Melaka Sago. Gula Melaka Sago pudding, is one of many desserts made with gula melaka. It is among some of the more popular gastronomic delights of Peranakan (Chinese-Malay) origin. Basically, this dish consists of a bland sago pudding served with gula melaka syrup. In some ways it resembles the international Creme Caramel and differ only in the ingredients used. It can be served either chaud or froid. To enrich the pudding, coconut milk or ’santan’ its Malay name, is added to it.

Ingredient

• 200g sago
• 700ml water
• 200g gula Malacca, or substitute a good brown sugar
• 1 tbsp sugar
• 6 tbsp water
• 225ml coconut milk

Method

1. Combine the gula Malacca, 1 tbsp sugar ad 6 tbsp water in a pan and heat until melted and combined. Strain through a fine sieve and set aside.
2. For the sago pudding, add the 700ml water to a pan and bring to a boil. Rinse the sago and immediately stir into the boiling water. Stir frequently as the water returns to the boil, to avoid them sticking. he sago will float to the surface and be transparent when cooked. Strain and rinse with cold water a couple of times to remove the starch. Allow to cool then chill in the refrigerator for at least 2 hours.
3. To serve, place the coconut milk and gula Malacca in bowls and set these on the table. Serve the sago puddings and allow the guests to add coconut milk and syrup to their own taste.