Sago Gula Melaka

Saw my friend, Catherine Han, made the Sago Gula Melaka Dessert yesterday and immediately tempted in making it for today as dessert too. Luckily found some sago in the cupboard and should be enough to make 2 small portion. Without hesitation, I start cooking and let it chill overnight.

Method on cooking the sago adapted from Catherine Han:

use a large pot, boil water and add sago. Let it boil  until you can only see a little small white dots on just some of them. Off heat at let it sit for 5 mins before pouring over a strainer. Let clean water run over the sago to remove excessive starch. Spoon in mold or cups and chill it in the fridge

 Boil with 1 pandan leaf, cut leaf into 4 parts

Scoop into mould and chill in fridge for about 1-2hr

For preparing the Gula Melaka Syrup:

45g Gula Melaka, chop into small cube size

3/4 tbsp water

1 pandan leaf

1. Boil the above in a pan under low heat till gula melaka dissolved totally

2. Strain and set aside

Preparing coconut milk:

100ml Kara UHT Coconut Milk

1 pandan leaf, tied into knot

Small pinch of salt

1. Heat up the coconut milk with pandan leaf and pinch of salt in a pan under low fire.

2. Off heat when you see bubbles appear. Set aside to cool.

To serve:
1. Take out the chill sago from fridge.
2. Pour some gula melaka syrup into the mould.
3. Pour the cooled coconut milk on top.
4. Serve