Sago Pudding with Coconut Sugar – S.-P. with Gula Melaka

*Here is another explanation of Gula Melaka. In Chinese it is called Yeh Tong and in Tamil (South Indian language) Karupati.

Boil water in a puredl.

Rinse sago and soak for 5-8 minutes. When sago is soft and swollen, strain and drain well.

Add sago to boiling water. Boil until sago is soft and transparent. Remove from heat and pour into a strainer. Drain well.

Rinse with cold water to rinse off excess cornstarch (maizena).

Then put the sago in a mug or similar container, press it in slightly to give it and chill it in the refrigerator.

From the other ingredients (except coconut and salt) is now prepared the syrup. To do this, put the coconut sugar and the regular sugar in a bowl and dissolve. Now let the syrup cool down.

The coconut rasps are used as follows to Santan.

Make some water, pour it over the rasps and then squeeze them with both hands. This is now the actual coconut milk and is called santan in Asian countries.

If you don’t have freshly grated coconut (it doesn’t work so well with bought grated coconut, because it is already too dried out), you can also buy bags of coconut powder in the Asian stores and mix an appropriate mass of it into santan.

Then add a little bit of salt to the santan.

Now the cooled sago puddings are put into ice cream jars or compote peelers.

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