Call me a purist. I don't appreciate a lot of meddling to a traditional dish. I really do prefer to stay true to it but occasionally a little twist will open up a new dimension to a dish.
Sago Gula Melaka (literally means Palm Sugar Sago) is a very popular Malaysian dessert which needs no further introduction. This pudding is extremely easy to prepare and requires few ingredients.
I came across this recipe by chance while flipping through the latest issue of Australian House & Garden Magazine. They feature a few recipes from the restaurateur Simon Goh who is the owner of the famed Chinta Ria restaurants in Sydney and Melbourne. What drew me to this recipe was the addition of fresh fruits (mango and kiwi fruits) to this sago pudding.
This sago pudding is traditionally served only with palm sugar and coconut milk but by adding mango, it has further enhanced the flavour and compliment the pudding wonderfully.
Sago Pudding with Palm Sugar and Mango (Sago Gula Melaka) Recipe
(Loosely adapted from House & Garden Magazine February 2010 issue)
Serve 8
Ingredients
8 cups (2 L) water, plus 1/2 cup (125 ml) extra
1 1/2 cups (300 g) sago pearls
1 egg white
3/4 cup (200 g) palm sugar, chopped
1/3 cup (110 g) caster sugar
1 cup (250 ml) coconut milk
Mango, to serve
Method
- Place 8 cups water in a large saucepan and bring to boil. Add sago and cook for 20 minutes, or until pearls float to surface and become completely transparent (stir frequently to prevent pearls from sticking). Drain and rinse with cold water.
- In a clean bowl, beat egg white with an electric mixer until soft peak forms. Add sago, stir to combine and pour into 8 food rings.
- Shape 8 slices mango to fit into the food rings. You can line the mango slices on the bottom or top of the pudding. Refrigerate for 2 hrs or until set.
- Place palm sugar in a saucepan with 1/2 cup water. Cook over medium heat, stirring, until sugar dissolves. Add caster sugar and stir until dissolved. Remove saucepan from heat and strain syrup through a fine sieve.
- Remove sago from the food rings onto serving plates and drizzle generously with warm sugar syrup and coconut milk.
Note: The original recipe calls for a 8-cup capacity ring-shaped jelly mould and fills centre with chopped fresh fruits (mango and kiwi fruits).