D'Open Kitchen

COOKING FOR THE SOUL

Gula Melaka Sago Pudding

Recipe by

A quick and easy non bake dessert that you can impress your guests. This recipe only take you less than 10 mins to prep and cook. The coconut cream and gula melaka drizzed over the starchy sago pearls is such a heavenly match that will make you can't stop eating.

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Prep Time 10

Cook Time 10

Chill Time 2

Course Dessert

Cuisine Singapore

Servings portions

Calories 199 kcal

Equipment

Mixing Bowl
Small Pot

Ingredients

200 g Sago Pearl
800 ml Water
200 g Gula Melaka
200 ml Coconut Cream
50 ml Water
1 knot Pandan Leaf snipped short
1/8 tsp Salt

Instructions

Place 800ml water into a pot and bring to boil. Add in sago. Cook the sago for about 10mins, stirring constantly, until they become translucent.
Strain the sago in a sieve and wash away the excess starch over running water.
Scoop the cooked sago pearls into individual small cups and chill them in fridge.
In a clean pot, combine coconut cream, 50ml water, pandan leaf and salt. Boil over low heat, stirring constantly. When it starts to boil, remove from heat and strain into a bowl. Set aside.
In another saucepan, melt the gula melaka with additional 2 tbsp water over low heat. Simmer till sugar is well dissolved, strained and set aside to cool down.
Serve the chilled sago pearls with gula melaka syrup and coconut milk.

Nutrition

Calories: 199kcal

Keyword coconut, no bake, quick and easy

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.