Easy Malay Desserts: Sagu Palm Sugar/Sagu Gula Melaka

(Updated Version)

One of the simplest Malaysian desserts, specifically Malay desserts, is undoubtedly Sagu Pudding with Palm Sugar or Sagu Gula Melaka. This delightful treat is a favorite among Malaysians, including myself (WAJIK PULUT: GLUTINOUS RICE CAKE), and is incredibly easy to make - even for those who have never prepared Malay desserts before.

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.