BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, May 14, 2017

Sago Gula Melaka

Nothing will go wrong with Gula Melaka. Cooking Gula Melaka with pandan leaves really adds a beautiful fragrance to Sago. I always cooked Sago wrongly and this time I made it. Eating this dessert chilled is definitely cooling and the sweetness indeed makes one happy!

Recipe with modification


200g large pearl sago
2 litres water
200ml coconut milk
½ tsp salt
200g gula Melaka (palm sugar)
2 pandan leaves knotted
100 ml water


1. Bring 2 litres of water to boil in a pot. Add 200g large pearl sago and stir to prevent it from sticking together. Let it cook until sago becomes transparent.
2. Strain cooked sago and transfer to cold water. Strain after sago cools down. Refrigerate for 1 hour to let it set.
3. Cut and crush 200g gula Melaka. Heat 100ml water to pot. Add gula Melaka and 2 knotted pandan leaves. Bring to boil and let it thicken slightly. Remove from heat and set aside.
4. Add 200ml coconut milk and ½ tsp salt. Stir and bring to boil, remove from heat and set aside.
5. Flip sago onto a bigger serving bowl once it sets.Add gula Melaka syrup and coconut milk.

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