Wednesday, May 09, 2007

Gula Melaka Sago and Pandan Jelly



Since we all love sago, I decided to make sago jelly with my leftover gula Melaka syrup and evaporated milk from making the ice-kacang. I added Pandan paste in the milk portion to make it more fragrant.



It turned out pretty good. A nice dessert for tea time and after dinner.

3 comments:

julieleu said...

hai i from malaysia
nice to meet u
so delicious sago jelly
if can i have the recipe
if cant than never mind

Anonymous said...

Hi! can i have the recepi for sago pudding & sago jelly? its looks YUMMY! thanks

Little Corner of Mine said...

Hi,

I don't have the exact recipe but for sago pudding, u just cooked the sago pearls in boiling water for 15 minutes and then turn off heat and cover and let it sit for 10 minutes or until cooked. Then, strain in cold water. Pack it into individual serving bowl and keep in the fridge to harden. Then, make the gula melaka syrup and open a can of coconut cream to serve.

For this sago jelly, just make like the normal agar-agar recipe, for instead of water, use half water, half milk/evaporated milk. Add two drops of pandan paste and sugar accordingly. Lastly stir in the cooked sago pearls. Then, scoop it into jelly mold or a square pan. The sago will sink to the bottom and created that effect when harden in the fridge.