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Rinse the sago pearls under cold running water until the water runs clear. This removes excess starch and prevents stickiness.

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed sago pearls and cook over medium heat, stirring occasionally, for 10-12 minutes, or until most of the pearls are translucent with a tiny white dot in the center. Do not overcook.

Drain the sago pearls in a fine-mesh sieve and rinse thoroughly under cold water to stop the cooking process and remove any remaining starch. Set aside.

In the same saucepan (cleaned), combine the coconut milk, granulated sugar, salt, and knotted pandan leaf (if using). Heat over medium-low heat, stirring until the sugar dissolves. Do not boil.

Add the drained sago pearls to the coconut milk mixture. Stir gently to combine. Remove the pandan leaf.

Pour the sago pudding into individual serving bowls or a large serving dish. Cover with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

While the sago is chilling, prepare the Gilda syrup. In a small saucepan, combine the gula melaka, 1/4 cup water, and knotted pandan leaf (if using).

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, until the gula melaka has completely dissolved and the syrup has thickened slightly (about 5-7 minutes). Remove the pandan leaf and let the syrup cool completely.

Once the sago pudding is chilled and the Gilda syrup is cooled, assemble the dessert. Drizzle a generous amount of Gilda syrup over each serving of sago pudding.

Garnish with toasted coconut flakes and diced fresh fruit, if desired. Serve immediately.


Rinse the sago pearls under cold running water until the water runs clear. This removes excess starch and prevents stickiness.

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed sago pearls and cook over medium heat, stirring occasionally, for 10-12 minutes, or until most of the pearls are translucent with a tiny white dot in the center. Do not overcook.

Drain the sago pearls in a fine-mesh sieve and rinse thoroughly under cold water to stop the cooking process and remove any remaining starch. Set aside.

In the same saucepan (cleaned), combine the coconut milk, granulated sugar, salt, and knotted pandan leaf (if using). Heat over medium-low heat, stirring until the sugar dissolves. Do not boil.

Add the drained sago pearls to the coconut milk mixture. Stir gently to combine. Remove the pandan leaf.

Pour the sago pudding into individual serving bowls or a large serving dish. Cover with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

While the sago is chilling, prepare the Gilda syrup. In a small saucepan, combine the gula melaka, 1/4 cup water, and knotted pandan leaf (if using).

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, until the gula melaka has completely dissolved and the syrup has thickened slightly (about 5-7 minutes). Remove the pandan leaf and let the syrup cool completely.

Once the sago pudding is chilled and the Gilda syrup is cooled, assemble the dessert. Drizzle a generous amount of Gilda syrup over each serving of sago pudding.

Garnish with toasted coconut flakes and diced fresh fruit, if desired. Serve immediately.
