Name: Gula Melaka
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 6-8
Cuisine: Singaporean
Ingredients: ¼ teaspoon pandanus essence or 3 pandanus leaves, tied in a knot; 1½ cups (375 ml) coconut cream; Crushed ice, to serve (optional); 1½ cups (150 g) dried sago pearls (see note); 1 cup (250 ml) Palm Sugar Syrup (see note); 12 cups (3 litres) water

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
25 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Smooth sago pearls bathed in creamy coconut cream and golden brown Palm Sugar Syrup make this one of Singapore’s best-loved desserts. The name literally means “Malacca Sugar”, although any type of palm sugar (also known as gula merah or “red sugar”) or maple syrup may be used.

Ingredients

1½ cups (150 g) dried sago pearls (see note)
¼ teaspoon

Method

Rinse the sago pearls and place in a pot with the pandanus essence or pandanus leaves. Add the water and bring to a boil, stirring constantly for 15 minutes. If using pandanus leaves, remove and discard them. Remove the pot from the heat, cover and set aside for 5 minutes.
Dram the sago pearls, discarding the water. Rinse the sago under cold running water and d

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Gula Melaka

Sago Pearls with Coconut Milk and Palm Sugar

Ingredients

Method

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