Name: Classic Malaysian Sago Pudding with Coconut Milk and Palm Sugar Syrup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1/2 cup (about 90 g) small sago pearls, rinsed; 6 cups water, for boiling; 1 cup cold water, for rinsing; 400 ml canned coconut milk, well shaken; 150 ml water; 2 pandan leaves, knotted; 1 tablespoon caster sugar; 1/4 teaspoon fine sea salt; 180 g gula melaka (palm sugar), chopped; 80 ml water; 1 pandan leaf, knotted

Sago Gula Melaka is a beloved Malaysian chilled dessert featuring chewy, pearl-like sago swimming in lightly salted coconut milk and drizzled with rich palm sugar syrup. Refreshing yet indulgent, it is the perfect ending to a spicy meal. The contrast between the cool, creamy coconut and the deep caramel notes of gula melaka is what makes this dessert iconic.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

410 kcalCalories
17 gFat
14 gSaturated Fat
62 gCarbs
1 gFiber
38 gSugar
2 gProtein
180 mgSodium
260 mgPotassium
35 mgCalcium
1.5 mgIron
1 mgVitamin C
2 mcgVitamin A

Ingredients

For the sago pearls

1/2 cup (about 90 g) small sago pearls, rinsed
6 cups water, for boiling
1 cup cold water, for rinsing

Small sago pearls

Water

Cold water

For the coconut milk base

400 ml canned coconut milk, well shaken
150 ml water
2 pandan leaves, knotted
1 tablespoon caster sugar
1/4 teaspoon fine sea salt

Canned coconut milk

Water

Pandan leaves

Caster sugar

Fine sea salt

For the palm sugar syrup

180 g gula melaka (palm sugar), chopped
80 ml water
1 pandan leaf, knotted

Gula melaka palm sugar

Water

Pandan leaf

Directions

Bring 6 cups of water to a rolling boil in a large pot, then stir in the rinsed sago pearls and cook over medium heat for 12 to 15 minutes, stirring occasionally, until most pearls turn translucent with only a tiny white dot in the center.
Drain the sago in a fine-mesh sieve and rinse under cold running water for 30 seconds to remove starch and stop the cooking; shake off excess water and set aside to cool completely.
Meanwhile, make the palm sugar syrup: combine the chopped gula melaka, 80 ml water, and pandan leaf in a small saucepan over low heat. Stir gently until the sugar fully melts, then simmer for 3 to 4 minutes until the syrup thickens slightly and turns a deep amber. Remove the pandan leaf and keep warm.
Prepare the coconut milk base: in a separate saucepan, combine the coconut milk, 150 ml water, pandan leaves, sugar, and salt. Heat gently over low heat for 4 to 5 minutes, stirring, until hot but not boiling; the sugar and salt should dissolve fully. Remove from heat and let it cool to room temperature, then chill in the refrigerator until cold.
To assemble, divide the chilled sago pearls among four serving bowls, spoon the chilled coconut milk over the top, and finish each bowl with a generous drizzle of warm palm sugar syrup just before serving. Serve immediately while the syrup is still slightly warm against the cold coconut milk.

Cook’s Notes

Rinse the cooked sago thoroughly under cold water; skipping this step leaves a gummy, sticky finish and cloudy coconut milk.
Use real gula melaka (block palm sugar) rather than palm sugar granules for a deeper, smoky caramel flavor that defines the dish.
Do not boil the coconut milk or it will split; keep the heat low and remove from the stove as soon as it is hot and fragrant.
For extra texture, chill the assembled sago and coconut milk base for at least 1 hour before serving, then add the palm sugar syrup only at the table so it stays glossy and pourable.
Add a few ripe mango cubes or a small scoop of vanilla ice cream on top for a popular modern variation.