This sago pudding is my rendition of the gula melaka pudding. This is an extremely easy pudding to make. In fact, our colonial overlords served it when they held banquets. Because the sago is naturally gelatinous, you don’t need any agar-agar powder to set the pudding.
If you have access to gula melaka or palm sugar, it would produce the most authentic taste. But, because gula melaka is not always available, I made this version with Filipino muscovado sugar. Muscovado sugar is a delicious dark brown sugar with a slightly burnt toffee flavour. It makes fantastic caramel and syrup. If you can’t find either of these sugars, raw brown sugar would do the trick too!
I love to serve this dessert half hot and half cold. For cold, the pudding straight out of the fridge and the coconut cream. For hot, muscovado syrup and toasted coconut straight off the stove. It is such a pleasurable experience to have both temperatures mingle on the palate. The toasted coconut adds an extra layer of complexity.
This dessert is great for dinner parties! You can have the coconut cream and syrup in gravy boats so guests can customize the sweetness to their taste.
For more sago desserts, check out Kuih Sago Pandan (Tapioca Pearl Cakes) and Vegan Yum Som-o (Thai Pomelo Salad).
- Drain the sago and press the sago into a mould or heat and cold-proof bowl. Cool and chill for at least 2 hours. I usually leave it overnight.
- If your coconut cream is solidified, whisky gently until it becomes fully liquid.