Sago Gula Melaka (Sago Pudding with Palm Sugar)

Experience the rich, comforting flavours of Sago Gula Melaka (Sago Pudding with Palm Sugar). This traditional SouTheast Asian dessert combines the chewy texture of sago pearls with the sweet richness of palm sugar syrup and creamy coconut milk. It’s a perfect treat for any occasion.


  • 1 cup sago pearls
  • 5 cups water (for cooking sago)
  • 1 cup coconut milk
  • 1/2 teaspoon salt
  • 1/2 cup palm sugar (Gula Melaka)
  • 1/4 cup water (for melting palm sugar)
  • Pandan leaves for garnish


  • Cook the Sago:
    • Bring 5 cups of water to a boil in a large pot.
    • Add the sago pearls and cook for about 10-15 minutes, stirring occasionally, until the sago turns translucent.
    • Drain and rinse the sago under cold water to remove excess starch. Set aside.
  • Prepare the Palm Sugar Syrup:
    • In a small saucepan, melt the palm sugar with 1/4 cup of water over low heat until it dissolves into a thick syrup. Set aside to cool.
  • Prepare the Coconut Milk:
    • In another saucepan, heat the coconut milk with salt over low heat until it is warm. Do not let it boil. Set aside.
  • Assemble the Dessert:
    • Divide the cooked sago into serving bowls.
    • Drizzle the cooled palm sugar syrup generously over the sago.
    • Add a splash of warm coconut milk on top.
    • Garnish with pandan leaves for an authentic touch.