Gula Melaka, together with the versatile sago tapioca pearls, makes a delightful dessert. This Sago Gula Melaka Pudding recipe will be an instant hit
Gula Melaka or palm sugar has a wonderful malted sweetness that transforms a dish. It’s an ingredient in many Singaporean desserts, including chendol and onde onde. This Sago Gula Melaka Pudding recipe, by Chef Ambrose Poh of Allspice Institute, is surprisingly simple to make, and you can prep the sago or tapioca pearls ahead, and drizzle with the Gula Melaka sauce when ready to serve.
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CHEF’S TIP: Fresh coconut cream should be served at room temperature, as chilling will solidify the fat.
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