Sagu Gula Melaka

Sago with Palm Sugar and Coconut Cream

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This my cheeky monkey’s favourite dessert. My Sofea would eat this every day if she could. It’s a perfect dessert for a hot summer’s day since everything is chilled before serving!


  • 3 litres (96 fl oz / 12 cups) water
  • 175 g (6 oz) sago pearls

Coconut Cream

  • 400 ml (13⅓ fl oz) coconut milk
  • A pinch of salt


  • 70 g ( oz) palm sugar
  • 6 Tbsp water
  • 2–3 pandan leaves, rinsed and tied into a knot


  • Bring the water to the boil in a large pot and place the sago in to cook. Stir for 3 minutes, then turn the heat off and cover the pot with a lid. Set aside for 15 minutes, or until the sago is translucent.
  • Pour the sago into a colander and rinse under running tap water for about a minute. Spoon the sago into individual moulds or bowls and refrigerate for at least an hour until chilled and firm.
  • Prepare the coconut cream. Heat the coconut milk until it is warm, then add a pinch of salt. Set aside to cool before refrigerating to chill.
  • Prepare the syrup. Place the palm sugar, water and pandan leaves in a small pot and bring to a boil. Turn down the heat and let it simmer until it is very thick. Set aside to cool before refrigerating to chill.
  • Transfer the set sago puddings to serving bowls. Pour some syrup into each bowl, then drizzle with coconut cream. Serve cold.