Sago Pudding is a very famous Malaysian soft dessert. It has changed my feelings about the dreaded sago. The best sago pudding I have ever had is at Penang Gurney Plaza, in a restaurant name “Chopper Board”. Go there and give it a try, you’ll love it. Yesterday, I tried to make some at home for my family. In here, I want to show you how I made sago pudding for the first time and share with you some tips. This sago pudding is not so sweet and very soft. I hope you like it.

How to make Sago Pudding

Sago Pearls

300g small sago pearls
2 tablespoons fresh milk

Palm Sugar Syrup

200g palm sugar
1½ cup water
3 strips Pandan leaves

Others:

200ml fresh coconut milk (1 coconut)
¼ teaspoon salt

Method:

How to cook Sago Pearls

1. Soak sago in water for half an hour.
2. Bring 10 cups water (2.4 litres) to a boil and slowly stir in the sago.
3. Keep stiring until the water return to the boil, the sago will float to the surface and turns translucent.
4. Turn off the heat and cover the pot tightly and let it sit awhile.
5. Get ready a big bowl of cold water. Put the cooked sago into the cold water and drain them.
6. Repeat Step 5 a couple of times to remove the starch. The sago should be clear at the end.
7. Transfer the sago into a bowl and stir in 2 tablespoons of fresh milk in order to take away the grey color that makes sago unappetizing.
8. Put into pudding molds, cover with plastic wrapper and refrigerate overnight or minimum 2 hours.
9. Strain fresh coconut milk through a fine sieve. Add salt.
10. Turn the sago pudding out onto a serving bowl or plate. Add coconut milk and palm sugar syrup. Serve!

Palm Sugar Syrup Recipe

Palm sugar is also known as “Gula Melaka” in Malaysia. Lots of recipes require only ½ cup of water for 200g of palm sugar, but I think it’s too thick. So, in this recipe, I added more water in; 1½ cup water for 200g palm sugar should be more than enough, add more water if you like it thinner or lesser if you like it thicker.

How to make Palm Sugar Syrup

1. In a pot, stir together the palm sugar and water with a wooden stick. Bring to a boil, lower down the heat and cook until the sugar has dissolved. Stir frequently.
2. Turn off the heat, stir in pandan leaves.
3. Strain through a fine sieve to remove grit.
4. If sugar crystal form after Step 3, it means your syrup is too thick or the sugar has not completely dissolved yet. You may have to add water and cook again with low heat until you get crystal clear palm sugar syrup.