Pearl sago with coconut milk and gula Melaka
I love this simple dessert, especially the chewy pearls of sago.
Central Region, Singapore
4 people made this
150g pearl sago
100g gula Melaka (palm sugar)
250ml coconut milk
Extra time:30min chilling ›
- In a large pot of water, boil the sago until they float and become completely transparent, about 10 to 15 minutes. Wash in cold water to remove the starch and drain in a colander. Chill in the fridge.
- Melt the gula Melaka in a small saucepan with a few tablespoons of water until a thick syrup is formed.
- To serve, spoon the chilled sago into serving dishes. Drizzle sugar syrup and coconut milk to taste.
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