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Gula Malacca (a sweet pudding)

Submitted by Quince Jelly Queen 11 June 2009

Serve the cooked sago in the small dishes at room temperature. Serve the syrup and coconut milk in separate jugs, to pour over the sago.

 
 
 
 

Ingredients

5 ounces sago (or tapioca if sago is unobtainable),2.5 pints water,6 fluid ounces coconut milk,4 ounces brown sugar.,

Method

Boil the water, add the sago slowly, and continue to simmer for 10-15 minutes, then rinse the sago in a strainer with cold water. Stir in a little of the coconut milk, then divide into 2 or 3 serving dishes.
Make the syrup by disolving the brown sugar in 5 ounces of boiling water and simmering until it is disolved. Let it cool. (You could use a commercial syrup if you prefer.)

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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