Sago Gula Melaka Recipe Food.com . directions Wash sago well and soak in water for a few minutes. Strain the sago, bring 800ml water to the boil and add sago. Stir constantly with a whisk until sago.
Sago Gula Melaka Recipe Food.com from sinaranwanita.com
Directions Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil,... In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Unmold the puddings, and serve with the coconut.
Source: www.sbs.com.au
500ml water 2 pandan leaves, bruised and tied in a knot (optional) Combine all ingredients in a saucepan and simmer until sugar is completely dissolved. Discard pandan leaves; allow syrup to cool down before use. For the coconut sauce.
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My Recipe Notes on Sago Gula Melaka: 1. Watch out to buy the best Sago and the right Palm Sugar in the market. Get the dark brown paml sugar.
Source: whatsupcourtney.com
Serves 4 people 300 g sago pearls 200 g gula melaka (palm sugar) 300 ml coconut cream (substitute with coconut milk).
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Classic sago gula melaka only has four ingredients: sago, palm sugar, coconut milk, and pandan leaves. The sago.
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How to Make Sago Pudding With Gula Melaka: Cook Sago: In a pot, add sago and water. Turn on medium heat. Stir Sago: With a whisk, keep stirring so that the sago do not clump. Cook until sago becomes translucent, about 15... Strain: Pour sago into a strainer and wash off excess starch in running cold.
Source: whatsupcourtney.com
Melt the gula melaka in a small saucepan over low heat. Tie the pandan leaf into a knot and put it in the saucepan. Add up to 3 tablespoons of water, depending on how thick or thin you want the syrup to be. Leave to melt. Set aside to cool. To serve, invert one ramekin of sago.
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Spread gula Melaka layer sago in a thin layer on a large plate. Steam pandan layer sago and gula Melaka layer sago over medium-high heat for 15-17 minutes. Add blue pea (bunga telang) juice randomly to the white-blue layer sago, then spread sago.
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Measure the sago into a bowl. Rinse it lightly and place it in a medium sized pot. Add water. Add salt and cook the sago over low heat. Stir the mixture constantly to avoid it from sticking to the bottom of the pan. Cook the sago.
Source: www.sbs.com.au
1 cup water Instructions Cook the gula melaka with a cup of water on medium flame. Once gula melaka has melted, strain the syrup and leave it to cool. Meanwhile, in another pot, heat up the Anchor cream with some salt (to taste) on ow flame. Once it starts to bubble, turn off the heat and leave it to cool.
Source: whatsupcourtney.com
Ingredients TO COOK SAGO 1 1/2 cup (200 g) pearl sago 6 cups (1.5 L) water FOR FLAVOURED COCONUT MILK: 1 cup (250 ml) coconut milk 3 pandan leaves, bruised & knotted 1/4 tsp salt, or to taste FOR PALM SUGAR SYRUP: 200 g palm sugar (gula melaka), chopped 1/2 cup (125 ml) water
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¼ teaspoon salt Instructions Sago Rinse pearl sago a few times until water is clear. Drain the sago through a sieve. In a pot of boiling water, add pearl sago. Continue boiling for another 10 minutes on moderate flame, stirring constantly to prevent sago.
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sago gula melaka with coconut milk homemade recipe ingredients: 150g sago 5 cups water (to boil sago) sauce: 100g gula melaka.
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After 15 minutes, pour the cooked sago into a strainer and rinse with filtered water to wash and cool down. Finally, rinse with drinking water. Put the white sago into the container first, then put the blue sago…
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Creamy coconut milk and soft rich gula melaka makes this fluffy cake a loved Chinese dessert in Malaysia and Singapore. It’s thoroughly mixed into rice flour (a great gluten-free alternative), and steamed until you get a soothing sweet aroma. Put the entire thing in your mouth or nibble on it. Eat warm. 2. Sago Pudding with Gula Melaka
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INGREDIENTS: 200g pearl sago Water 150g gula Melaka or dark brown sugar 2 pandan/screwpine leaves 150 ml water 200 ml coconut milk 2 pandan/screwpine leaves Pinch of salt METHOD: Wash and soak the pearl sago in water for 20 minutes Bring half pot of water to boil. Add pearl sago and keep stirring till sago turns transparent. It takes few minutes.
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Mould sago into small bowls or in a muffin pan. Keep them in the refrigerator for at least 2-3 hours. Step 3 of 4 250 ml coconut milk 1⁄4 tsp salt 70 g palm sugar (gula melaka) 30 ml water 2 pandan leaves Boil coconut milk with a dash of salt. Set aside. In a clean pot, melt palm sugar in water over low to medium heat along with pandan leaves.
