I know,sago is one of those love it or hate it foods. My mother made a lemon version which I quite enjoyed as a child. During our November visit to Sydney when my appetite was lacking I lived on this for dinner most evenings. It was on the hotel restaurant menu and I fell in love with it.
Gula Melaka is known in English as palm sugar. The sap from the flower bud of a coconut tree is collected, boiled until thick and then poured into bamboo tubes 3 - 5 inches long until set. @OMGemma_ from the Brisbane blog Get In My Gulliver gave me several pieces she brought back from a recent trip to Malaysia.
SAGO GULA MELAKA (from SBS Food)
- 300g sago
- 1 egg white
- 200g palm sugar, chopped
- ½ cup water
- 4 tbsp white sugar
- 1 can coconut milk
- Bring a large pan of water to the boil and when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked. Strain and rinse with cold water a couple of times to remove the starch. The straining, rinsing and straining was quite messy but lucky me, I have my Kitchen B*tch to clean up after me.
- In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine and pour into moulds. Chill until set, about 1 hour or overnight.
- Stir palm sugar and water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved and then strain through a fine sieve into a jug. Refrigerate for approximately 1 hour.
- Turn sago out onto a serving plate, serve topped with a little of the coconut milk and syrup.
I didn't have cocnut milk so we enjoyed it with pouring cream.