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Gula Melaka - Sago With Palm Sugar and Coconut Cream

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This from Wendy Huttons' green Mangoes and Lemongrass. It was actually the first recipe I tried from the book. Its very rich and sweet this is supposed to be for 4 people, but it would actually do 6 of me (however I a savoury tooth). If you cant get fresh pandan leaves, evidently a lot of Asian supermarkets sell them frozen, which is apparently just as good as fresh.


Serves: serves 4-6

  • 250 pearl sago
  • 2000 water
  • 1 tablespoon milk
  • 250 coconut milk
  • 1 pinch of salt
  • palm sugar syrup
  • 113 palm sugar
  • 1 pandan leaf (optional)


Gula Melaka - Sago With Palm Sugar and Coconut Cream is a community recipe submitted by kgw and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put the sago in a sieve and shake over sink to dislodge any loose starch.
  • Bring water to boil in a large pan, and slowly pier in sago stirring constantly with a wooden spoon. Boil uncovered, stirring occasionally, until sago balls turn transparent (about 15 mins).
  • Tip sago into large wire mesh sieve and hold under cold running water to wash away starch (about 45 secs). Shake sieve until well drained, then stir in milk (which will turn colour from dull grey to aesthetically appealing white).
  • Transfer to 4 serving glasses and refrigerate when cooled. Make palm sugar syrup by combining ingredients in small pan.
  • Bring to boil, stirring until sugar dissolved and simmer until reduced to 1/2 cup. Remove pandan leaf and cool.
  • To serve, transfer palm sugar syrup to coconut milk to small jugs. Add the pinch of salt to coconut milk (surprisingly, this makes a huge difference so don't leave the salt out).
  • Serve with chilled sago, each person adding coconut milk and syrup to taste.
  • Tell us what you think