Sago pudding recipe (sago gula melaka)

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Rating:

5/ 5 stars 50 Votes
  • 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.

If you enjoyed this Sago pudding recipe (sago gula melaka) then browse more Malaysian recipes, dessert recipes and our most popular hainanese chicken rice recipe.

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Comments (11)

Previous Page 1 | 2 | Next
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.
Agree(2 people agree)
Disagree(0 people disagree)
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.
Agree(1 people agree)
Disagree(0 people disagree)
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!
Agree(1 people agree)
Disagree(0 people disagree)
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 :)
Agree(1 people agree)
Disagree(2 people disagree)
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.
Agree(3 people agree)
Disagree(0 people disagree)
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!
Agree(4 people agree)
Disagree(1 people disagree)
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.
Agree(6 people agree)
Disagree(6 people disagree)
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!!
Agree(8 people agree)
Disagree(10 people disagree)
   

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