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Sago Gula Melaka

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Ingredients

8 portion(s)

Sago Gula Melaka

  • 1200 gram water
  • 300 gram Tapioca Sago Pearls
  • 1 egg white, Whisked lightly
  • 80 gram water, for the Palm Sugar Syrup
  • 150 gram palm sugar, Cut into 1cm for the Palm Sugar Syrup
  • 80 gram raw sugar, for the Palm Sugar Syrup
  • 1 can coconut cream, To Serve
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  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    Sago Gula Melaka

  1. This is one of my favourite Malaysian Desserts. The flavours of the coconut milk and palm sugar really compliment eachother. A wonderful, refreshing and easy dessert to make in your Thermomix. And the end to Tapioca stuck to the bottom of a pot!

    Add 1200 gm Water to jug Closed lid and boil for

    Time: 10mins Temp:100 degrees, Speed 1

    Add 300 gm Tapioca Sago Pearls to boiled water and cook for Time:15 mins Temp: 100 degrees, Speed 1 on REVERSE. Counter-clockwise operationClosed lid

     

    In a separate large bowl, whisk up the egg white and set aside.

    Tapioca Pearls look transparent when they are cooked. Once cooked, strain Tapioca in a sieve under cold running water. You may need to do this in two batches. Then add to the large bowl with the egg white. Using the spatula coat the Tapioca with the egg white. Then pour into a large jelly mould (I used a fluted ring mould). If you don't have a mould, you can pour this into a bowl, wrap and place in the fridge to set for 1hr. 

     

    To make the Palm Sugar Syrup add to jug:

    80gm Water, 150gm of Palm Sugar (cut into 1cm), 80gm Raw Sugar and cook for Time: 4mins Temp:100 degrees Speed:2Closed lid

    Pour Syrup into a small bowl and set aside.

     

    To Serve:

    Unmould Tapioca Mould and place a small portion in bowl. Drizzle with Coconut Cream and Palm Sugar Syrup. Enjoy!

     

     

     

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

You can purchase Tapioca Sago from Woolworths or any Asian grocery. I would highly recommend buying the Palm Sugar from any Asian Grocery as you will be able to find a darker, richer palm sugar.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made this the other night

    Submitted by ammie2 on 30. November 2016 - 01:48.

    I made this the other night and thought it was great!

    Very simple and easy to follow. Saves me from having to stir the sago over the stove.

     

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