I made this pudding a few months back in the heat of summer. The light back then was much brighter and pure than the greyish colors we are having now. It was hot, and turning on the oven wasn’t much of an option. For dessert I made maple syrup ice-cream, watermelon granita and countless numbers of salads.
Looking at these old photos brought back certain segments of memories, too. The memories of those dear friends who used to sit around our long table, dining with us in joy and laughter. It will be really nice to have friendships that last and have those people stay around here. But I guess part of being a friend is letting our friends go, keep in touch and hold onto the memories.
I remember this was my first attempt at Sago Gula Melaka, and how much B. and my MIL loved it. It was their childhood favourites, after all. Thankfully it was a breeze to make with ingredients from the pantry.
The best thing about this dessert must be the sticky and dark syrup. The traditionalists say gula melaka (dark palm sugar, not the pale rock hard ones) must be grated. I, however, have had good results using dark brown sugar with a few tablespoons of golden syrup. Fewer messes are always welcomed in my kitchen.
This is a really versatile recipe. When I am lazy to grate the palm sugar, I just use dark brown sugar with a few spoons of golden syrup to replace it. Taste great!
- *320g tapioca pearls
- *1 can of coconut milk (400ml)
- *200g gula melaka, grated (or an equal amount of dark brown sugar)
- *125ml water
- *½ teaspoon vanilla
- Bring a large pot of water to the boil then add the tapioca pearls. Stir well, bring back to the boil then turn off the flame. Cover and let it sit for 15-20 mins. The pearls are cooked when they become transparent.Put into a sieve and rinse with cold water to remove extra starch.
- Put the tapioca peals into mould. I find individual moulds the best. Chill for at least 2 hours.
- To make the source: Boil the water with sugar until the sugar is dissolved. Add in the coconut milk, bring back to simmer then turn off the heat. Chill.
- To serve: Invert the pudding into a serving plate, and serve with lots of sugar sauce.