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Sago Pudding with Palm Sugar

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Sago Pudding with Palm Sugar


Total Time
Total Time
Prep 10 M / Cook 01 H 30 M

4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on January 11, 2014

  Based on 1385 ratings  Watch Now


4 tbsp
930 ml
250 ml
coconut milk
0.25 tsp
70 g
palm sugar (gula melaka)
pandan leaves


Creamy sago pudding served with thicken palm sugar to give a little taste of caramalized toffee, that is what we call sago gula melaka! Sago are little starchy pearls sometimes known as tapioca pearls are cooked until it turns into almost transparent balls. Commonly found served in Malaysia and Singapore, this vegan tapioca pudding dessert is a must try.

What is sago?

Sago, also known as tapioca pearls is extracted from tropical palm stems such as the sagu palm tree. Due to it's starchy consistency, it is added to bread, noodles and used as a thickening agent.

How to cook sago?

To make sago pudding, sago pearls needs to be cooked in boiling water. Do not add sago to room temperature or luke warm water. Water has to be brought to a rolling boil before adding sago.

Sago pearls are starchy and will expand during the cooking process. Use enough water to cook sago pearls. The proportion of sago to water should be ca. 1:10.

How long does it take to cook sago?

It usually takes about 10 minutes to cook sago until translucent.

Sugar hardens as it is chilled

If too little water is being used to melt palm sugar, it may harden again when chilled. Add more hot water by the teaspoon to sugar mixture. Too much water will make palm sugar too fluid.

Quicken chilling process in freezer

Allow sago puddings to rest for 2-3 hours in the refrigerator or you can also place them in the freezer for about 20 minutes. Do not forget them or they will be frozen!

NOTE: This recipe yields about 4 pieces of sago puddings although the coconut milk is sufficient for at least 8 to 12 pieces of the puddings.

Sago Pudding with Palm Sugar is also known as: Sago Gula Melaka



Step 1/4

  • 4 tbsp sago
  • 900 ml water

Pour sago into boiling water to cook until it turns translucent. Optionally, rinse sago under running water to remove starch in order to have firm sago puddings.


Step 2/4

Mould sago into small bowls or in a muffin pan. Keep them in the fridge for at least 2-3 hours.


Step 3/4

  • 250 ml coconut milk
  • 0.25 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. Mix well and set aside. Both coconut milk and palm sugar can be served in room temperature.


Step 4/4

Once sago pudding is ready, pour some coconut milk on it and drizzle palm sugar syrup over it.

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