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Sago pudding recipe (sago gula melaka)

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Rating:

5/ 5 stars 55 Votes
  • Cuisine: Malaysian
  • Prep Time: 1 hr(s) 10 min(s)
  • Cook Time: 20 min(s)
  • Serves 6

Like little pale pearls is how the sago looks once cooked. Add the mellow caramel made from palm sugar and it’s a match made in heaven. This pudding looks really impressive when it’s set in a fluted ring mould.

Ingredients

300 g sago
1 egg white
200 g palm sugar, chopped
125 ml water
75 g (⅓ cup) white sugar
400 ml coconut milk
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Preparation

Bring a large saucepan of water to the boil and add the sago. Stir as the water returns to the boil to stop the pearls sticking to each other. Cook until the sago floats to the surface and is transparent (approximately 15 minutes). Drain and rinse in cold water a couple of times to remove the starch.

Beat the egg white until soft peaks form. Stir in the sago. Pour into a jelly mould and chill for at least 1 hour to set.

Heat the palm sugar and water over medium heat, stirring to dissolve the sugar. Stir in the white sugar. When completely dissolved, strain through a fine sieve and leave to cool.

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

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

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 (12)

Previous Page 1 | 2 Next
09 Jan 2013 02:28 AEST
Norma D'Alton
Attadale
Love this
I first tasted this in Singapore forty years ago it is still a favorite. I have enjoyed the video and made this recipe it is delicous and just how I remember it, Thanks.
Agree(1 people agree)
Disagree(1 people disagree)
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(6 people agree)
Disagree(9 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(3 people agree)
Disagree(2 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(2 people agree)
Disagree(4 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(4 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(5 people agree)
Disagree(3 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(6 people agree)
Disagree(5 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(22 people disagree)
   

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