Sago Gula Melaka, Pearl Sago Pudding With Palm Sugar Syrup And Coconut Water Granita - "Malaysian Monday 28"

I know it is already Thursday but it is never too late for a Malaysian Monday post right? You should be familiar with this popular dessert if you are a frequent visitor to any Malaysian restaurant, if not this might be a chance for you to try this delicious treat for the first time. This is my version with added soft tender coconut flesh and coconut water granita, I am extremely happy with the result to say the least.

Thank you for all the wonderful entries I received so far and I promise I'll be spending some time over the weekend to read each post properly.

recipe from the tummies' kitchen

makes 2 serves

you'll need;

1 young coconut

1 cup of pearl sago

pinch of salt

1 tsp of castor sugar

for the coconut milk dressing;

1 packet of instant coconut powder (50g)

200 ml of water

2 pandan leaves (screw pine leaves)

pinch of salt

pinch of castor sugar

for the palm sugar syrup;

450 g of gula Melaka (Malaysian palm sugar)

150 g of white sugar

350 ml of water

2 pandan leaves 

Cut open the young coconut using a sharp knife, reserving the coconut water and remove the tender flesh using an ice cream scope.

To make the coconut water granita - place the bowl with the coconut water in the freezer for 10 minutes and use a folk to break up the ice crystal. Repeat the process 4 to 5 times. Leave granita in the freezer until needed.

Soak peal sago for 5 minutes and drain well. Bring a 1L of water to a boil, lower the heat and slowly pour in the pearl sago, stirring as one pour. Continue to stir until sago turns transparent. Drain and rinse with cold water for a minute or two. Drain well and mix in the salt and sugar. Chill sago with half of the coconut flesh in individual serving bowl until needed.

To prepare the coconut milk dressing - Bring 200 ml of water to a boil with the pandan leaves. Lower heat and simmer for 5 minutes. You should be left with 125 ml of water when it is done. Cool the pandan flavoured water a little before whisking in the coconut powder, salt and sugar. Chill until needed.

To prepare the palm sugar syrup - Bring 350 ml of water to a boil with the pandan leaves, lower heat and add in both type of sugar. Simmer for 10 to 15 minutes until it turns syrupy. Remove the pandan leaves and allow the syrup to cool.

To serve - Spoon coconut milk dressing and palm sugar syrup over the chilled pearl sago....

Top with some coconut water granita and a little more palm sugar syrup. 

I will be hosting the March event so please send all your entries to sureshchong@yahoo.com. For more informations about MMM please click Here.