Gilda Sagó
Gilda Sagó
Ingredients
For the Sagó Pudding
- 1/2 cup sago pearls
- 2 cups water
- 1 1/2 cups coconut milk, full-fat
- 1/4 cup granulated sugar, or to taste
- 1 pandan leaf, knotted (optional)
- 1/8 teaspoon salt
For the Gilda Syrup
- 1/2 cup gula melaka, palm sugar, roughly chopped
- 1/4 cup water
- 1 pandan leaf, knotted (optional)
For Garnish
- 2 tablespoons toasted coconut flakes
- 1/2 cup fresh fruit, such as mango or jackfruit, diced (optional)
Instructions
- 1
Rinse the sago pearls under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
⏱️ 2 min
- 2
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.
⏱️ 12 min•🌡️ 212
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 5 min
- 5
Add the drained sago pearls to the coconut milk mixture. Stir gently to combine. Remove the pandan leaf.
⏱️ 1 min
- 6
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.
⏱️ 120 min
- 7
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).
⏱️ 2 min
- 8
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.
⏱️ 7 min
- 9
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.
⏱️ 1 min
- 10
Garnish with toasted coconut flakes and diced fresh fruit, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gilda Sagó
For the Sagó Pudding
- 1/2 cup sago pearls
- 2 cups water
- 1 1/2 cups coconut milk, full-fat
- 1/4 cup granulated sugar, or to taste
- 1 pandan leaf, knotted (optional)
- 1/8 teaspoon salt
For the Gilda Syrup
- 1/2 cup gula melaka, palm sugar, roughly chopped
- 1/4 cup water
- 1 pandan leaf, knotted (optional)
For Garnish
- 2 tablespoons toasted coconut flakes
- 1/2 cup fresh fruit, such as mango or jackfruit, diced (optional)
Instructions
- 1
Rinse the sago pearls under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
⏱️ 2 min - 2
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.
⏱️ 12 min•🌡️ 212 - 3
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.
⏱️ 3 min - 4
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.
⏱️ 5 min - 5
Add the drained sago pearls to the coconut milk mixture. Stir gently to combine. Remove the pandan leaf.
⏱️ 1 min - 6
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.
⏱️ 120 min - 7
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).
⏱️ 2 min - 8
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.
⏱️ 7 min - 9
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.
⏱️ 1 min - 10
Garnish with toasted coconut flakes and diced fresh fruit, if desired. Serve immediately.
⏱️ 1 min