Sago is from the sago palm tree and is usually found in the dry form that looks like small white balls. They come in a couple of sizes, small fish eyes to the larger pea size which is used in bubble tea.
Note: For this recipe, please use the smaller ones as the larger ones don’t seem to work out right.
For this pudding, the star ingredient is the gula melaka or palm sugar. It is very quick and easy to make.This recipe serves about 4 people.
4 cups water
1 cup sago
1/2 cup coconut milk
1/3 cup palm sugar
2 tbsp water
Bring water to boil in a pan and add the sago. Simmer for 20 minutes with the pot uncovered. Keep stirring until the sago turns translucent and sticky in consistency. Watch that is does not overcook into total mush.
Drain the sago. Place the sago into small individual serving dishes or one big container. Press down to smooth the surface. Cover and refrigerate for a few hours for the sago to set.
Combine palm sugar and water in a small pan. Stir over a low heat to melt the palm sugar. Leave to cool.
Serve a spoonful of sago and generously pour the palm sugar and coconut milk over to taste. You can leave each person to help themselves to how much of each they want.