Recipe – Sago Gula Melaka

School holidays now! 10 days with nothing much to do besides sitting in front of the computer and listening to some music to pass time. I was in the mood to cook something and I remembered that I bought some  sago (starch extracted in the spongy center or pith, of various tropical palm stems) when I went shopping that day.

So I decided to make Sago Gula Melaka. A dessert that my aunt used to make when I was young. It is a Malaysian dessert where sago pudding is eaten together with palm sugar and coconut milk. It is very easy to make and takes only about an hour at the most.


  • 300g sago pearls
  • 4 tbs water
  • 1 can coconut milk
  • 200g palm sugar
Preparation time:
  • 60 mins
  1. Put 5 cups of water to boil in a medium sized pot. Rinse the sago pearls and put it in when the water starts boiling. Stir constantly over medium heat to prevent them from sticking to the bottom of the pot
  2. Cook the sago pearls until it floats to the surface with a transparent look. Next, pour the cooked sago into a strainer and rinse under a running tap until it cools to remove the excess starch
  3. Pour the sago into individual molds or a medium sized baking tin and let it chill in the fridge for at least an hour for it to cool down and set
  4. While the sago is cooling, prepare the palm sugar (gula melaka). Stir it with 4tbs of water over medium heat until the sugar has completely melted
  5. Drain the sugar syrup through a fine sieve and refrigerate it
  6. To serve, pour the sugar syrup and coconut milk over the chilled sago.
That’s all there is to it. Hope you enjoyed it!

Sago pearls when it is uncooked. They look like opaque white balls.

Cooked sago pearls

Cooked sago pearls should look like this. Transparent instead of opaque.

Rinse sago

Rinse sago under running tap

Pour rinsed sago into baking tin

Pour the rinsed sago into a baking tin to chill


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