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–+ servings

Sago in Palm Sugar Syrup Dessert Recipe

Merryn Tan
Merdeka Themed Dessert

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Prep Time 5 mins
Cook Time 20 mins
Chilling Time 2 hrs
Total Time 2 hrs 25 mins
Course Dessert
Cuisine Malay
Servings 6 people

Equipment

  • Pot

Ingredients
  

  • 1 cup white sago pearls 200g
  • 1.5 liter water
  • 30 g palm sugar
  • 1 leaf pandan

Instructions
 

  • Boil water in a pot.
  • Pour sago pearls into boiling water.
  • Boil until sago pearls turn translucent. Stir to keep sago pearls from clumping together.
  • Sago pearls is ready when they are fully translucent.
  • Pour cooked sago pearls into a strainer.
  • Run water through them to remove excess starch.
  • Scoop sago pearls equally into 4 bowls. Add a teaspoon of natural colouring into each bowl except for white (I use blue pea flower for blue, beetroot juice for red and a dash of turmeric powder for yellow).
  • Leave the sago pearls for a couple of minute to absorb the colours.
  • Scoop coloured sago pearls into glasses.
  • Layer them according to our National flag.
  • Once you are done layering, chill the glasses in refrigerator for at least two hours for the sago pearls to set.
  • While waiting for the sago pearls to set, prepare palm sugar syrup. Chop palm sugar into smaller pieces and boil with water and pandan leaf until fragrant.
  • Pour palm sugar syrup onto sago pudding before serving.
Keyword Family
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