GULA MELAKA RECIPES

Steps:

• Wash sago well and soak in water for a few minutes.
• Strain the sago, bring 800ml water to the boil and add sago.
• Stir constantly with a whisk until sago turns transparent.
• Drain and rinse with cold water.
• Add the sugar and salt and mix well.
• Spoon into individual serving glasses and chill in the refridgerator.
• Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
• To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
• Serve the extra syrup and milk on the table to add as you're eating.
• This is a great malaysian dessert often served in restaurants in Malaysia.
• Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
• Try to find the real stuff as you can't really substitute.
• Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
• When it's cooked it looks like little translucent balls.

Steps:

• Place gula melaka, coconut cream and pandan leaves into a small pot. Boil at low heat and till gula melaka dissolves. Pass syrup through a sieve and set aside to cool.
• Egg yolk mixture -In a large bowl, stir well egg yolks, and coconut oil with a hand whisk, followed by the gula melaka syrup. Pour in the cake flour and stir well till combined.
• Meringue - Whisk egg whites and salt till frothy with an electric mixer at low speed, gradually add in the sugar in batches. Continue beating egg whites at medium speed till stiff peaks form.
• Add ? of the egg whites into egg yolk mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
• Pour batter into a 8 inch chiffon tube pan. Bake in the preheated oven at 170 deg for about 45 minutes.
• Invert the cake pan immediately to cool completely before removing the cake from pan.