Sago pudding (sago gula melaka)

Created by Susanne Goh
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Rating:

  • Cuisine: Malaysian

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 85 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 Canberra City
5. Dickson Asian Noodle House Dickson
6. Leong Kitchen Campbell
7. Rasa Sayang Dickson
8. Sammy's Kitchen Canberra City
9. Timmy's Kitchen Manuka
10. Rendezvous Cafe Darwin

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Comments (2)

   
02 Feb 2009 01:18 AEST
Jasmin
Attwood
fantastic.
Really easy to make and tastes beutifull. All will love this desert.
Agree (14 people agree)
Disagree (0 people disagree)
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
Agree (1 people agree)
Disagree (30 people disagree)

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