Sago Pudding with Coconut Milk and GulaMelaka

While residing in Northern Beaches in Sydney years ago, I came to know  this group of Asian ladies mainly from Singapore, Japan and the Philippines.  We gathered once a month for potluck. It was always so much fun each time we met and we all looked forward to the next meeting.  

The dishes were mostly authentic, home made recipes.  We had  the most delicious Poh Piah, Spicy Indian Curry, Malay Satay, Roast Duck, Nyonya Rojak, and very Japanese Sushi (indeed!).. every dish had a 'Wow!' factor.

So  when LL 's dessert appeared on the table one day I got so excited! Sago Pudding??? That was ages ago! Who would have thought of Sago Pudding in Sydney and that too with coconut milk and gula melaka???

I wouldn't deny to confess that I had three BIG portions! It was simply so delicious! But I wanted to learn how to make it. According to LL, you just add this and add that, boil this and sieve that...well it sounded so easy!

Sago Pudding with Coconut Milk and  Gula  Melaka

Ingredients:

3 litres of water

300g of sago
450ml of coconut milk
3 pandan leaves
A pinch of salt
A bottle of ready to use gula melaka (palm sugar)

Directions:

1.  Boil water in a large pot/sauce pan and then add in sago. Stir it continuously to keep the sago from sticking together. Cook until the sago turns translucent.

2.  Strain and wash away excess starch in running cold water and drain.

3.  Spoon them into individual glass or container.  Set and chill in the fridge.

4.  Pour the coconut milk in a small pot/saucepan. Add in a pinch of salt and the pandan leaf (screw pine) tied into a knot. Boil at low temperature and stir constantly. When it starts to bubble, remove from heat, cover with the lid and set aside to fuse for about an hour. Then strain into covered container, then set aside to cool.

6. Serve the chilled sago with coconut milk and gula melaka.   YUMMY!!!