Recipe
Get Your Jelly On – Day 18: Duo Colour Sago Pudding
Prep Time:
Cook Time:
Yield:
4 persons
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!
Get Your Jelly On – Day 18: Duo Colour Sago Pudding
Prep Time:
Cook Time:
Yield:
4 persons
Ingredients:
For the Get Your Jelly On – Day 18: Duo Colour Sago Pudding:
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.
My fav dessert!!! I can eat a whole lot of this. Any more leftover for me 🙂
I can make some for you and email it to you.. ehheh
Oh, boy oh boy! I love sago and pandan.
Cheers,
Rosa
It’s the best dessert on earth! 🙂
It looks beautiful and I love sago pudding so I’m sure it’s delicious 🙂
Yup, it is yummy!
It looks very Christmassy. Like a tree with snow falling gently over it. I have never eaten sago pudding.
You should give it a try! 🙂
so sedap and so cantik… serupa Mt Fuji in winter
aaayyooo, this is so cantik and yummy…
keep one of those for me pls:))
hehe, thanks! Will make some for you and email it .. haha
Looks so beautiful and I bet it must be very delicious too 🙂
Yes, I think the combo is just amazing!
OMG!!! I miss Malaysian “kuih” and sago! This one is a dreamer 🙂
It’s been a while since I cooked with palm sugar, pandan leaves and sago!
Sago, pandan and palm sugar is such a great combination… yours looks extra pretty in the cone shape! 🙂
Hi ! I’ve been reading your blog posts for a while, but just recently found this Duo Color Sago pudding. It’s delightful! We have a similar type Filipino dessert with sago, pandan and coconut milk and it’s a favorite with my family.
May I know where I can buy the gelatin mold you showed here? Is it available here in the States? Thanks for sharing the recipe. Must try it soon.
Hello! Well, you can buy from here http://www.royalselangor.com/rs2/productdetails.php?Section=Search&ProductSKU=LS12876A&Referer=9%7Cjelly%7C0 but it looks like you have to have a minimum purchase.
Otherwise, if you could get a cone shape mould in baking store will be the solution. Or, if the shape doesn’t matter, then can use ramekin.