Sagu Gula Melaka with Pandan Jelly
80% asli · Malaysian
A delightful variation of Sagu Gula Melaka, incorporating fragrant pandan jelly cubes for added texture and flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Sago pearls1 cup
- Gula Melaka (palm sugar)200g
- Coconut milk400ml
- Water4 cups
- Pandan leaves3
- Salt1/4 teaspoon
- Agar-agar powder1 teaspoon
- Green food coloring (optional)1 drop
Langkah
- 1
Prepare the sago pearls as per the classic recipe (rinse, soak, cook until translucent, drain, rinse).
- 2
Prepare the pandan jelly: In a saucepan, combine 1 cup of water, agar-agar powder, 1 pandan leaf, and optional green food coloring. Bring to a boil, stirring until agar-agar dissolves. Pour into a shallow dish and let it set. Once firm, cut into small cubes.
- 3
Prepare the gula melaka syrup: Heat gula melaka with 1/2 cup of water and 1 pandan leaf until dissolved. Strain and set aside.
- 4
Prepare the coconut milk base: Gently heat coconut milk with salt and the remaining pandan leaves. Do not boil. Remove pandan leaves.
- 5
To serve, combine cooked sago pearls and pandan jelly cubes in serving bowls or a large dish. Pour the warm coconut milk over them, then drizzle generously with gula melaka syrup.
