Sagu Pandan Gula Melaka [Sago with Coconut Cream and Palm Sugar Syrup]

Tonight, I thought of doing something really simple and very traditional. So I chose this dessert, taught by my late mom-in-law, a sweet lady who puts so much love into the family. It's one of my husband's favourite dessert too. For this one, I've added some pandan paste while boiling the sago to get that rich green colour and sweet aroma. Best served chilled, its taste is a marriage of rich coconut cream and sweet exotic palm sugar syrup.


Try it and enjoy simplicity at it's best.




Sago Pandan Gula Melaka


3 litres of water
200gm (1 cup) of sago beads
1/2 teaspoon of pandan paste (you may omit this if you like)
200gm (1/3 cup) of palm sugar - gula melaka, chopped 
150ml (2/3 cup) water
250ml (1 cup) thick coconut cream
a pinch of salt (optional)




Makes 4 small jelly moulds.


Boil the 3 litres of water in a large pot. Add sago and pandan paste, stir to make sure that the sago doesn't become lumpy or stick to the bottom of the pan. Continue to boil steadily for about 10mins. Off fire and leave it aside. Sago will become translucent when done.


Drain water from pot and pour sago into a fine colander. Rinse gently under running water to remove excess starch. Let the excess water drain for a few minutes while sago is in the colander.


Rinse jelly moulds before use. Spoon sago into jelly moulds. 


Chill.


For palm sugar syrup, boil the palm sugar with the 2/3 cups of water till sugar dissolves. Set aside to cool.


Gently warm the coconut cream and add a pinch of salt (optional). Cool.


To serve, remove chilled sago and place in a dessert cup or bowl. Pour palm sugar syrup and coconut milk.


Enjoy!!

Sheen Mars is a SAHM with 2 lovely boys who loves the simple pleasures of home-cooked meals. Get more scrumptious ideas on Sheen's Tea-time and Simple Desserts Treats (Western and Asian).