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Sago gula melaka is a Malaysian desserts. The pearl sago texture are chewy and it is drenched in combination of palm sugar ( gula Melaka) and coconut milk. It is best served chilled. Personally I like it without the coconut milk. Is lower in fats and it tastes great.It is very simple and easy to make. All we need are four main ingredients: sago, palm sugar/gula melaka, coconut milk and pandan leaves. 


200g Pearl sago 

1 box Coconut milk 

5 cups Water 

2 Pandan leaves, cleaned and knotted

200g Palm sugar 



 1. Soak pearl sago in water and drain. 

2. Bring 5 cups of water to boil in a large pot. Add pearl sago and keep stirring till sago turns transparent.

3. Pour into a strainer and rinse under a running tap till cool. 

4. Drain excess water and pour into a bowl. Add a pinch of salt. Mix well and scoop into individual moulds to set. Chill in refrigerator. 

5.Dissolve palm sugar with 5tbsp of hot water with the knotted pandan leaves. Chill in refrigerator. 

6.To serve, spoon the palm sugar syrup and coconut milk over the chilled sago.