Gula Melaka Sago dessert recipe is popular in Malaysia, mildly sweet and tastes great… Try the recipe for this very popular Malaysian soft dessert, this has changed many people’s opinion of sago! 🙂
Sabudana – Sago Khichidi Recipe
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves
How to make sabudana khichidi :
- Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
- Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
- Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chilies and curry leaves.
- Add potatoes and stir well. Mix sabudana mixture and mix gently.
- Mix the grated coconut and garnish with coriander leaves.
- Sprinkle some lemon juice over it and serve
Tapioca Pearl Dessert -Sago Gula Melaka
Requested by Corinne Lee
Sago Gula Melaka is a very popular soft dessert in Malaysia. You can see it in almost every traditional function, such as parties, wedding reception, gathering, or school parties. The ingredients used in this recipe are also not difficult to get hold of. You can buy tapioca pearl (or tapioca seed as some would call it) and palm sugar from any Asian food markets or stores, if you are not in Asia. If you cannot find fresh screwpine leaves, you can buy the pandan essence in a bottle.
- 300g tapioca seed / tapioca Pearl
- 300g palm sugar (Gula Melaka), crushed
- 200ml coconut milk, or 1 fresh coconut, grate and squeeze for milk/juice
- 2 screwpine leaves (pandan leaves)
- A pinch of salt
- In a saucepan filled with boiling water, cook the tapioca seed till it turns translucent.
- Remove it from heat. Strain, and rinse away excessive starch.
- Scoop the cooked tapioca seed into your desired dessert dish, cup, or bowl. Set aside.
- Cook the coconut milk on medium heat with the screwpine (pandan) leaves and a pinch of salt. Stir constantly without over-boiling it. Remove the pandan leaves and set aside to cool.
- In a small saucepan, melt the palm sugar (gula Melaka) with a little water, so you get a thick, brown syrup.
- Once the sago is cool, pour the coconut milk over it, followed by the palm sugar syrup.
- Once the tapioca seed and the coconut milk have cooled down, you can place them in the fridge so it tastes better when served.
- You can top it with chopped fruit, or even some dried grated coconut if you like.