Sago Pudding (Gula Melaka)

admin 26/04/20 Recipes


10 servings

Prep Time


Cook Time



10 cups: water

7 ounces: pearl sago, rinsed and drained

7 ounces: palm sugar

1/2 cup: water

2 cups: canned coconut milk


Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.

In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.

Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.


Calories: 234 kcal

Carbohydrates: 37.5 g

Cholesterol: 0 mg

Fat: 9.7 g

Fiber: 0.5 g

Protein: 1.2 g

Sodium: 20 mg

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