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Gula Melaka Sago Dessert
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jerseymom
Commis Cook


Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Thu Jun 01, 2006 1:39 am    Post subject: Reply with quote

[quote="sinner"]

sinner,
I forgot to ask you... I think you and me have the same mould (metal right?), do you know what it is for (my sis bought for me)? If for tart I can't see how it's able to stand steady as the narrow tip will be the bottom :roll:
Your sago pudding looks really elegant... oh I love that special plate too!
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giselle
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sinner
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Joined: 14 Jun 2005
Posts: 495

PostPosted: Thu Jun 01, 2006 6:33 am    Post subject: Reply with quote

jerseymom,

I was rummaging round in my cupboard looking for small mould and found 2 of these. It is actually plastic jelly mould - you most probably have them as well.

When I first saw irenechin's pic, I fell in love with the dessert. Smile It is such an elegant dessert, isn't it. I just love it - so simple to do. I didn't ask hubby to try - somehow don't think he will go for it island .
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Thu Jun 01, 2006 7:09 am    Post subject: Reply with quote

sinner,
oh then we don't have the same mould, mine is metal. that's ok Very Happy
Some years back I worried my hubby wouldn't buy the look of sago (too much like frog's egg...), but I was wrong, he could just eat one or two bowls merrily Razz ... One of our friends also loves it after his first try (in sweet bean dessert)... you may like to sell it to him again huh.
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giselle
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sinner
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PostPosted: Thu Jun 01, 2006 7:48 am    Post subject: Reply with quote

jerseymom,

your hubby seems more game to try things. Will try to sell the sago when I make again * very half heartedly only - I like it too much *
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JessicaSim
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Joined: 03 Apr 2006
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Location: Anchorvale, Sengkang, Singapore

PostPosted: Thu Jun 01, 2006 10:50 pm    Post subject: Reply with quote

made tis earlier... it taste yummy... thanks gracio


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Good Health, Good Life - www.jessicasim.freelife.com
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Candy_Floss84
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Joined: 04 Jun 2006
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Location: Australia, Tasmania

PostPosted: Sun Jun 04, 2006 4:33 pm    Post subject: Re: Gula Melaka Sago Dessert Reply with quote

[quote="gracio"]






Quote:
i've tried this recipe too...i added 1/4 tsp of salt into the coconut milk..it enhances the taste really! should try one time since u like it so much as i do! anyway thanks for sharing Gracio!

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Candy_Floss84
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PostPosted: Sun Jun 04, 2006 4:42 pm    Post subject: yummy sago! Reply with quote


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Cindi
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PostPosted: Sun Jun 11, 2006 11:02 pm    Post subject: Reply with quote

Made this today..

Thanks to Gracio


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Cindi
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gracio
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PostPosted: Mon Jun 12, 2006 3:46 pm    Post subject: Reply with quote

Hey Jessica, Candyfloss & Cindi, Most welcome! Glad u all like it! Very Happy
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dewynne
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Joined: 23 Dec 2005
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Location: Bishan

PostPosted: Wed Aug 30, 2006 1:30 pm    Post subject: Reply with quote

Yes, this is very easy to make (except for the washing the starch off) and delicious, especially when it's eaten chilled.

I've tried the one with gula melaka and brown sugar. Personally, I like gula melaka because it's fragrant.
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ilovebaking
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Joined: 02 Mar 2005
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PostPosted: Tue Sep 26, 2006 2:04 pm    Post subject: Reply with quote

Hi Cindi

Can I know what mould you use? Can post pix?

tks alot. Wink
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Cindi
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Joined: 21 Nov 2005
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PostPosted: Tue Sep 26, 2006 7:17 pm    Post subject: Reply with quote

ilovebaking , I use the baby chiffon plastic mold. Can refer from below :-

http://www.kitchencapers.net/phpbb/viewtopic.php?t=1171
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Cindi
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ilovebaking
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PostPosted: Wed Sep 27, 2006 9:29 am    Post subject: Reply with quote

tks Cindi for the info.

Pls let me know if the sago will stick onto the mould when you unmould it?

If so, how do you prevent this from happening?

Tks
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Cindi
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PostPosted: Tue Nov 14, 2006 9:42 am    Post subject: Reply with quote

ilovebaking , Sorry, sorry, I have missed out this mail.

You need to wet the mold so that the sago won't stick and when you take sago out, just do it slowly. It would stick a bit at a few molds ... not an expert yet.. Very Happy
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aquariusgal
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Joined: 03 Mar 2007
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PostPosted: Mon Apr 30, 2007 12:47 pm    Post subject: Reply with quote

I feel so embarassed Embarassed cos everyone says this is an easy recipe. I tried twice this morning but end up with gooey lump of sago. I put 250g tapioca pearls into 450ml boiling water n stir constantly till transparent? Took me like 30-40 mins b4 the white dot in middle disappear but by then its all one big lump ! I thought nevermind, will separate when i rinse under cold tap but alamak, still one lump. :cry: Wht went wrong? Im gonna go out to buy some more tapioca pearls n try again later this afternoon. Hope will get some feedback from all u successful ppl b4 i try again.
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Sarah!
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Joined: 16 Jul 2005
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PostPosted: Mon Apr 30, 2007 1:09 pm    Post subject: Reply with quote

Are your tapioca pearls those huge ones or little ones? If they're the normal little ones, what I do is bring enough of water to a boil then add the sago an stir. Once it comes back to a boil, switch off the fire then cover and allow to stand for 15-20 minutes.

Bring to a boil again and switch the fire off and allow to stand for another 10 minutes. The sago should be transparent by now. Drain and run cold water through it until cool.
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aquariusgal
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PostPosted: Mon Apr 30, 2007 5:08 pm    Post subject: Reply with quote

Hi Sarah, thks for such a quick reply! The ones I bought are really very very small. Are these the type of tapioca pearls u used?



I decided to follow Su Yin's( a blogger from Sydney ) recipe n this time, I succeeded! :lol:



Mebbe the reason i failed with Gracio's recipe is the size of the tapioca pearls? I noticed 2 different sizes of Tapioca Pearls in the Chinese provision shop here. Su Yin used 1 cup tapioca pearls to 5 cups boiling hot water, boil for 15-20mins till transparent. Drain n spoon into jelly moulds.
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Sarah!
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PostPosted: Mon Apr 30, 2007 8:10 pm    Post subject: Reply with quote

Yeah, that is the type I use too just that they're not colourful like yours. Smile Glad you've succeeded this time. I think the problem the first time was the amount of water used? Not too sure because usually when I cook them, for every 1/2 cup of pearls I use about 3-4 cups of water to boil.
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aquariusgal
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PostPosted: Wed May 02, 2007 3:43 pm    Post subject: Reply with quote

Sarah, yess....i think its the amt of water used to cook the sago. When i followed Gracio's recipe, the amt of water - 450ml water to 250g tapioca pearls seems too little. The sago quickly absorb the water and become one big lump! Strange, how come everyone else who followed this recipe succeeded - mebbe they used different size of sago pearls? Anyway, Im just happy i managed to succeed 3rd time! Smile Smile
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May May
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Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Fri Sep 12, 2008 11:33 am    Post subject: Reply with quote

I made this yesterday. At first I thought 250gm sago is very little, but once it cooks, goodness so much...Haha...But I did notice, 450ml of water to boil the sago is abit too little, so I kept adding the water cause the sago doesnt seem to turn transparent as well. Even after I off the fire and cover the pot for 10 mins, it doesnt seem to be thoroughly cook. So in the end, I added more water and left it to boil while stirring.

In the end, hehe, job done..

Thanks Gracio for posting this.

Regards...May
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sat Mar 07, 2009 10:23 pm    Post subject: Reply with quote

I cook this the lazy way. Soak sago for 20 - 30 mins and drain. Add enough water just to cover the sago and steam for 10 - 15 mins, or till turn translucent. Cool and refridgerate, then cut into desired amount and add gula melaka syrup. Taste kueh like but kids don't mind Cheeky grin
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niv
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PostPosted: Wed Mar 10, 2010 11:29 pm    Post subject: Reply with quote

ok i tried le
Smile

here is my dessert exercise

HELLO KITTY
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