Malaysian Cuisine

Sago pudding (sago gula melaka)

Cuisine: Malaysian Created by Susanne Goh

Ingredients

300g sago
1 egg white
200g palm sugar, chopped
½ cup water
4 tbsp white sugar
1 can coconut milk

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Preparation

Bring a large pan of water to the boil and when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The 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.

In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine and pour into a jelly mould. Chill until set, about 1 hour.

Stir palm sugar and water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved and then strain through a fine sieve into a ring jelly mould and refrigerate for approximately 1 hour.

Turn sago out onto a serving plate, Cut into wedges and serve topped with a little of the coconut milk and syrup.

Malaysian Restaurants

Displaying 10 of 194 Malaysian Restaurants.

Restaurant		Suburb
1.	Chinta Ria	St Kilda
2.	Harry's Singapore Chilli Crab	Sydney
3.	Abell's Kopi Tiam	Manuka
4.	Asian Cafe	City
5.	Dickson Asian Noodle House	Dickson
6.	Leong Kitchen	Campbell
7.	Rasa Sayang	Dickson
8.	Sammy's Kitchen	City
9.	Timmy's Kitchen	Manuka
10.	Rendezvous Cafe	Darwin

25 Jan 2012 09:22 AEST

Francis

Willetton

Yummy dessert

For a better presentation of the dessert I have set the pudding in foil cupcakes moulds (lightly oil inside to facilitate removal). Instead of egg white I used pandanus essence to add another dimension to the taste. To reduce cooking time of the sago I boil a large kettle of water on the side for adding to the pan after straining and rinsing the sago. A video is worth a thousand words! Thank you.

05 Aug 2011 04:03 AEST

Jackie

Mackay

Thank you

I love this desert and have tried making it so many times only to end up the my sago being a sad gluggy mess... thanks for the big pot, float to the top tips - i used to cook in a small pot and boil the living daylights out of my sago. All will be good from now on.

23 Apr 2011 02:10 AEST

Lorraine

Canberra

Very versatile

This is a great basic recipe that can be varied in so many ways. I am having a dinner party tonight and I have just made the sago pudding without the egg and have stirred through some finely chopped glace ginger. I will serve it in tall glass bowls with the sugar syrup and coconut milk drizzled over the top and then an equal size of pear and ginger granita on top. Can't wait to eat it tonight!

24 Feb 2011 06:28 AEST

Kerry Brookes

Warragul

yay!

My Grandmother's favourite Summer Puddings were a jellied christmas pudding and lemon sago... I loved lemon sago and still do... but this is a nice variation :)

19 Feb 2011 03:08 AEST

Stephanie

Limsore Heights

how long can we keep it in the fridge?

I had Sago pudding a few years back in a Chinese restaurant. I loved it. Thank you for the recipe. I was wondering if I can save the cooked dessert in the fridge for the next day, so I will have one dish less to cook when I have guests.

03 Jul 2010 10:54 AEST

Gemma

Yarraville

Good tip to add egg white

Thanks! This was a family favourite when I was little. My mum always added a touch of coconut milk to stop it looking too "grey" ... adding the white white was a nice tip. Thank you - perfect!

17 Jun 2010 03:24 AEST

Maria

Mawson Lakes

Brilliant dessert

I made it for the first time and my family loved it, yes simply loved. I followed the recipe exactly as written and it came out just right. Brilliant.

02 May 2010 07:11 AEST

Beth

Tampa, Florida USA

AT LAST

I've been looking for a good recipe for my favorite Malaysian Dessert! The idea is to have a thick coconut cream and rich brown sugar to taste! I found an asian market with everyting I needed!!

18 Dec 2009 03:12 AEST

Cecelia

Bayside

Lovely

Easy to make and the kids love it... will become a regular in our house.

02 Feb 2009 01:18 AEST

Jasmin

Attwood

fantastic.

Really easy to make and tastes beutifull. All will love this desert.

30 Oct 2008 08:33 AEST

Melissa Bazley

Berowra Heights

Interesting texture

This had an fish egg texture & not much flavour unless smothered in coconut milk & syrup. Possibly an acquired taste

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