Sagu Gula Melaka consists of cooked, translucent sagu drenched in rich coconut milk and topped with palm sugar syrup. You can enhance the flavors by infusing the sagu, coconut milk, or palm sugar syrup with pandan (screwpine) leaves- or even all three! Now, I am also attaching a video on how you can use pandan leaves as home decor.
To prepare this dessert, you need just four core ingredients. I’m also sharing a variation: Rose Sagu Gula Melaka, a creation of Ms. Nava.
For tips on ensuring the sagu pearls remain intact, check out the recipe for KUIH SAGU KUKUS, which is naturally scented with pandan leaves.
Sagu Gula
Melaka / Sagu Pudding with Palm Sugar
Ingredients (as
needed)
Sagu
Pandan/screwpine
leaves
Coconut milk
Palm sugar
syrup
Water (as needed)
Method
Simmer water and add the sagu.
Cook while
stirring until the sagu becomes translucent.
Pour the sagu into a strainer and rinse under cold running water to wash off excess starch.
Once completely
drained, transfer the sagu into either one large mold or individual molds.
Allow it to set
at room temperature or in the fridge.
Serving: Serve alongside coconut milk and palm sugar syrup.
For an extra burst of flavor, consider adding local fruits like longan, lychee, mango, or pineapple.
Rose Sagu Gula Melaka
This recipe
follows the same steps as the Sagu Gula Melaka, with the addition of a few
drops of rose essence and red food coloring after rinsing the sagu and before
adding it to the molds.
Ms.
Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former
lecturer with over 22 years in Curtin University’s Degree Twinning Program and
holding culinary credentials, she shares her Zen cuisine, promoting mindful
eating that nourishes the breath, body, mind, and soul.
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