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How To Make Sago: Easy Malaysian Sago Recipe

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150 grams tapioca flour
1 chicken egg
275 milliliters coconut milk
5 pineapple leaves
150 grams jaggery sugar
1 tablespoon cooking oil

How To Make Sago: Easy Malaysian Sago Recipe

  • Fresh
  • Sweet
  • Vegan

Sago pudding recipe – Gentle white color attracts any sight

  • 40 minutes
  • Serves 2
  • Medium


How to make sago is a Malaysian sweet soup recipe with its full name of Sago Gula Melaka. Also, due to its white color and its sweetness, this sweet soup is very attractive. Besides, we can have it as a dessert for our family after meals, which will be very great. Therefore, in this article, we will introduce how to make Malaysian sweet soup with an easy sago pudding recipe.

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Wash the pineapple leaves carefully, then tie them into knots in the middle. This will help the flavor of the pineapple leaves to give out better.


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. Next, beat the chicken egg into a bowl to take the egg white. Then, use the electric mixer to beat the egg white finely. After that mix it with the boiled tapioca flour.


Spread the cooking oil into porcelain cups, then put the tapioca flour mixture into each cup. After that, 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 finely the jaggery sugar and put it into the bowl.


Boil the jaggery sugar with a small fire for 5 -7 minutes. Also, 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. However, if the coconut milk is too condensed, we can add fresh milk.


Finally, take the tapioca flour cups from the fridge and put them on the plates. Then, turn the cups down so that the flour can be taken easily. Then, pour the boiled jaggery sugar and boiled coconut milk onto the flour.

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