Gula melaka with palm sugar
Photo by Babiche Martens
For those with a sweet tooth, this sago-based pudding is thickened up with coconut cream and served with syrupy palm sugar.
- Combine the palm sugar with water in a small saucepan. Cook over a medium heat for 3 or 4 minutes until the sugar dissolves then bring to a boil and cook until reduced and thickened - approximately 6 minutes. Chill.
- Cook the sago in a saucepan of salted boiling water, stirring every couple of minutes, for 10 minutes or until translucent. Carefully drain then transfer to a bowl and chill.
- Just before serving, stir of the palm sugar syrup into the sago. Spoon the sago into glasses or bowls, pour over the remaining syrup then pour over the coconut cream.