After the past 2 Malaysian kueh recipes, have they whet your appetite for yet another one? I’m on a roll, people! In fact, as I am typing this, I’m in the middle of making yet another recipe. But we’ll save that for another day ya.
Today’s recipe is, as the title implies, a sweet one. I daresay that palm sugar (gula melaka) can elevate any regular ol’ dessert. This sweet sweet bronze nectar is perfect just drizzled over ice cream, cakes, pastries… much like caramel (but better… if that is even possible!). Better still, it lends its nutty warm sweetness to desserts when it’s used as a crucial flavouring.
As such, I’m using palm sugar as an integral ingredient for this dessert. We don’t want to merely use it as a forgettable topping. We want to have it immersed into every pore and fibre of this delectably simple kueh. Or rather, every sago ball of this kueh. I’m waxing lyrical… that doesn’t feel like me. Let’s get down to the recipe!
Always a good idea to wet the platter a bit to prevent severe sticking. This is one sticky mixture and will further set when cool. Some of the sago balls won’t turn fully translucent and that’s okay. As long as most are, it’s fine.
If I ever get invited to one. 😉
Have you ever cooked with sago? If so, how?
I’ve used it in my Sweet Potato Soup.
“And to know the love of Christ, which passeth knowledge, that ye might be filled with all the fulness of God.” (Ephesians 3:19).
- ½ cup Sago Balls, rinsed & soaked in clear water for about 20 minutes then drained
- 1 cup Water (extra if needed)
- ¾ block (6oz or 180gm) Palm Sugar / Gula Melaka (more if prefer sweeter)
- 1 cup fresh desiccated Coconut Flesh
- pinch of Salt
- In a large deep sauce pan, place palm sugar into water & simmer until sugar has melted.
- Pour in soaked sago balls. Bring to a boil then turn down to medium low heat, scrapping bottom of pan to prevent sticking or burning.
- Simmer mixture until it starts to thicken substantially. Turn heat to low and stir constantly. Once mixture has become gluey and most of the sago balls have turned translucent, turn off heat. The pudding should be firm enough to hold up when scooped with a spoon but not so hard that it seems dry. Add tablespoons of water if necessary to loosen mixture until cooked.
- Prepare a 8x8 inch pan by wetting the base and sides. Pour sago pudding into pan and leave to fully cool and set. If keeping overnight like I did, cover with cling wrap & store in fridge.
- To serve, spread out desiccated coconut flesh on a flat platter. Drop spoonfuls of sago pudding into the coconut and roll to cover.
- Best enjoyed chilled!