Sago Gula Melaka

by Darinee Durai @ 03 Jul 2017
Sago Gula Melaka 2.5 ltr water
200g pear sago, rinsed and drained
200g gula Melaka (palm sugar)
118ml water
470ml coconut milk
 Blueberries, mango cubes and strawberries,
 for garnishing
•          Heat 2.5 liters of water in a saucepan over a medium
heat to a boil. Add in the pear sago and stir well. Bring
water to a boil again for a few minutes. Reduce heat
and simmer until sago becomes translucent while stirring
occasionally. Ladle the sago mixture into jelly moulds
and keep chilled overnight.
•          Heat gula Melaka with 118ml water in a saucepan over
a medium until sugar has dissolved. Strain the the palm
sugar   syrup    through            a          fine      sieve    and     set       aside. 
•          Unmould the chilled sago pudding into each deep
serving plate. Add in the coconut milk and palm sugar
syrup. Garnish with blueberries, mango cubes, and
strawberries. Serves 4
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