Malaysian · dessert
Sago Gula Melaka (Sago Pudding with Palm Sugar)
Sago Gula Melaka (Sago Pudding with Palm Sugar) reads sweetness 4.9, sourness 4.8 and richness 4.5 on Palate's 0–10 flavor X-ray — a Malaysian dessert, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 5.4 / 10
- Sour & Bright — 4.8 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 5.4 / 10
- Aromatic & Spice — 2.0 / 10
The measured notes (of 18)
Sweetness 4.9 · Sourness 4.8 · Richness 4.5 · Salinity 3.6 · Nutty 3.1 · Floral 1.9 · Fruity 1.9 · Earthy 1.9 · Bitterness 1.8 · Funk & Ferment 1.8 · Marine & Briny 1.2 · Allium 1.2 · Umami 0.8
What's in it (6)
- 1 cup small sago pearls
- 4 cups water
- 1 cup coconut milk
- 1/4 tsp salt
- 3 pandan leaves
- 4 oz gula melaka palm sugar, chopped
Time & effort: about 40 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 58.4 kcal, 0.5 g protein, 2.9 g fat, 8.3 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Cook sago in boiling water until completely transparent, then rinse and set in individual cups or a mold.
- Warm coconut milk with pandan and a pinch of salt.
- Melt gula melaka in water to make a thick syrup.
- Serve sago pudding topped with coconut milk and palm sugar syrup.
Dishes with a similar flavor shape
- Putu Mayam (Rice Flour String Hoppers) — Malaysian
- Tub Tim Grob (Water Chestnut Rubies) — Thai
- Kuih Seri Muka (Glutinous Rice with Pandan Custard) — Malaysian
- Xoi (Sticky Rice) — Vietnamese
- Dadar Gulung (Green Coconut Crepes) — Indonesian
Keep reading: what sweetness, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.