How to make Sago – This recipe will now show you how to cook Sago Gula Melaka sweet soup dessert with ease. For whom the name “Sago” doesn’t ring any bell, it is an edible starch that is commonly found in Malaysia. It is made from the pith of tropical palm trees, which can be used in cooking for a sweet dessert. Sago pudding with sweet soup is an iconic dessert dish in Malaysian cuisine, and we will now get to know how to make it right.
Wash the pineapple leaves carefully, then tie them into knots in the middle. This will help the flavor of the pineapple leaves to release faster and stronger.
Add pineapple leaves, tapioca flour and 2 liters of water into the pot and boil it for 5 -7 minutes. Remember to stir the mixture to avoid lumps. Then take the pineapple leaves out.
Rinse the boiled mixture under the cold water.
Beat the chicken egg into a bowl to take the egg white. Use the electric mixer to beat the egg white finely. Add boiled tapioca flour and keep mixing.
Spread the cooking oil into porcelain cups, then put the tapioca flour mixture into each cup. Use the food wrapper to cover the cups and put them in the refrigerator in the cool compartment for 1-2 hours to freeze.
Next, chop jaggery sugar finely and put it into the bowl.
Boil the jaggery sugar over a small fire for 5 -7 minutes. Boil the coconut milk in another pot with a small fire for 5-7 minutes. Turn off the stove, let the two pots cool down. Then, put them in the fridge. In case the coconut milk is too condensed, you can add fresh milk to it.
Take the tapioca flour cups from the fridge and put them on the plates. Turn the cups down so that the flour can be taken easily. Finally, pour the boiled jaggery sugar and boiled coconut milk onto the flour.
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