Sago Gula Melaka

by Lisa K. on Wed, August 16, 2017

I reckon this is one of the best local desserts we have in Malaysia, 3 simple components joined together to make an amazing treat. Use good quality gula Melaka, it makes a huge difference and it is definitely a crowd pleaser. Brilliant to cool you down after a heavy meal.

One dessert pleases all!

Serves 4 people

The pinch of salt in the gula Melaka brings out the rich gula flavour, giving it a lovely balanced sweet and salty flavour.

You can strain the sago even when there are little bit white bits left uncooked. Once it is run under a tap, the sago will be completely transparent.

Foodster's Verdict

Sago Gula Melaka


  • Preparation
  • Total
    3L water
    1 Pandan leaf
    1 cup of sago

    Gula Melaka
    1 wheel of gula Melaka
    2 tsp. white sugar
    60 ml water
    Pinch of salt
    1 Pandan leaf

    Coconut Cream
    1 ½ cup thick coconut milk
    Pinch of salt

1. Bring a pot of water to boil. Drop in the knot of Pandan leaf and put in all the sago. Stir frequently it to prevent sticking. Boil for about 10 minutes.

2. Make the gula Melaka syrup. Put all of the ingredients in a pot and bring it to a gentle simmer. Once all the sugars dissolve, transfer into a small dish. Discard the pandan leaves.

3. For the coconut cream, just bring it up to a gentle simmer and set it aside.

4. Once the sago is cooked, pour it into a fine sieve and run it under a tap water to get rid of the starch. Do not press with a spoon. You will see the little transparent sago balls in the sieve. Knock out as much water as possible and transfer it into a bowl.

5. To serve, pour the coconut cream into the bowl of sago and give it a good stir. Serve with the gula Melaka syrup. Enjoy it hot or cold.



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