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Gula melaka with lychees
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Creamy sago dessert topped with swirls of palm sugar syrup.
Ingredients:
- 250g (1 1/4 cups) sago
- 1.5L (6 cups) water
- 250g palm sugar, chopped
- 100ml water, extra
- 26.60 gm treacle
- 31.50 gm fresh lime juice
- 2 x 270ml cans light coconut cream
- Pinch of salt
- 2 x 565g cans lychees in syrup, drained
Instructions:
- Give the sago a quick rinse under cold water, then drain it. In a large saucepan over high heat, bring the water to a boil. Add the sago and stir continuously to prevent lumps. Once it boils, lower the heat, cover, and cook for 20 minutes until it thickens and turns translucent. Remember to stir occasionally. Let it cool before using.
- Prepare six 125ml (1/2-cup) capacity jelly moulds or ramekins by rinsing them with water and shaking out any excess. Divide the sago mixture among the moulds, smoothing the surfaces. Cover and refrigerate for 4 hours or overnight to chill.
- In a saucepan over medium heat, combine the palm sugar and extra water. Simmer covered, then reduce heat to medium-low. Cook for 5 minutes until the sugar dissolves and the mixture is smooth. Add treacle and lime juice, stir, and let cool. Transfer to an airtight container and refrigerate for 1-2 hours or overnight to chill.
- In a bowl, combine the coconut cream and salt. Cover and refrigerate for 1-2 hours or overnight to chill and thicken.
- Invert the moulds onto serving bowls, layer with lychees and coconut cream, then finish with a drizzle of syrup before serving.