Get Your Jelly On – Day 18: Duo Colour Sago Pudding

mycookinghut October 18, 2011

Today, we are back to the basics. If you ask me what Malaysian dessert I like best, I will say without much hesitation that I love sago pudding (sago gula melaka). This is one of the desserts that I do crave, from time to time. It is so easy to make yet, gives so much of satisfaction after eating it.

Sago is commonly used in making dessert. Gula melaka or palm sugar is another common ingredient used in making Malaysian dessert. It has richer flavour and the colour is darker than both Thai palm sugar and most Indian palm jaggery. Sago itself is tasteless, but accompanied with the rich sweet flavour of palm sugar syrup, and drizzled with lots of coconut milk, is probably the best Malaysian dessert on earth!

I have previous made sago pudding before, but today, for the Royal Selangor – Get Your Jelly On– 30-day Challenge, I am using the Royal Selangor Pewter Jelly Mould to make a duo colour pudding – white and green. The green one is flavoured with pandan essence, which gives it a really nice fragrant and colour! Hope you like it!

Duo Colour Sago Pudding

Yield: 4 persons

Ingredients:

700ml + 2 tbsp water
200g sago
1/2 tsp pandan essence
250ml coconut milk
1 pandan leaf, tight into knot
200g palm sugar, roughly chopped
a pinch of salt

Method:

1. Boil water in a saucepan, add the sago. Keep stirring to make sure that the pearls do not clump together. Cook until sago pearls become translucent. Strain and wash away excess starch in running cold water.

2. Put equal amount of cooked sago into 2 separate bowls, add the pandan essence to one bowl and mix until all the sago is evenly coated.

3. Fill half of the jelly mould with the white colour sago and put in the fridge for 30 – 45 minutes to chill and set. Then fill the rest of the mould with the green sago. Chill to set.

4. In a saucepan, pour the coconut milk and add the pandan leaf. Add a pinch of salt. Boil at low heat and stir constantly. When it starts to bubble, remove from heat and strain into a bowl then set aside to cool.

5. In another saucepan, melt the palm sugar with 2 tablespoons of water on a low heat. Once become syrupy, set aside.

6. Once sago is set and chilled, serve each individual portion with palm sugar syrup and coconut milk.