Malaysia: Kota Bharu - Sago Gula Melaka
Sago is given a wonderful make-over in
these sweet, refreshing desserts.
Makes 4 x 150 mls cups
Ingredients
10 cups water
2 cups sago
1 cup coconut milk
Pinch salt
Palm Sugar Syrup
250g palm sugar
½ cup water
Method
In a large saucepan, bring water to a
rolling boil. Gradually add the sago, stirring as you add it so it doesn’t
clump. Cook for 5-7 minutes, turn heat off, cover and let sit for 10 minutes
until sago is translucent. Drain in a sieve and rinse starch out in cold water.
It will seems very “gluey” at the start but as you begin to wash the starch
away, the little sago pearls will appear.
Pour sago into a bowl and add ¼ cup coconut
milk and mix through. Pour into small individual tumblers and chill. Make the
syrup.
Put palm sugar and water in a small
saucepan and bring to the boil, breaking up the palm sugar as it begins to
soften. Swirl and keep an eye on it until it begins to bubble and thickens
slightly to a syrup. (If it gets too toffee-like or thickens too much add a
small amount of water to loosen it).
To serve
Pour remaining coconut milk over each
chilled sago then pour syrup into middle of sago – it will form a layer on top
and eventually settle at the bottom. Serve chilled.
Download all the recipes from Episode Five
here
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