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malaysian

Sago Gula Melaka with Coconut and Banana

This simmered dish pairs sago pearls, dry with coconut milk, banana, sliced and palm sugar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack
Easy
Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

4 g Protein
98 g Carbohydrates
30 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 77g sago pearls, dry 65 kcal
  • 50g palm sugar 194 kcal
  • 145g coconut milk 286 kcal
  • 118g banana, sliced 105 kcal
  • 454g water 0 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. sago pearlswater
    Rinse sago pearls. Boil in plenty of water, stirring often, until mostly transparent. Turn off heat and cover 5 minutes.
  2. sago pearlswater
    Drain and rinse sago under cold water to remove excess starch. Portion into a bowl.
  3. palm sugarwater
    In a small pan, simmer palm sugar with water until dissolved and slightly thickened, 2 to 3 minutes.
  4. coconut milksalt
    Warm coconut milk gently with salt; do not boil.
  5. sago pearlspalm sugarcoconut milkbanana
    Top sago with sliced banana, pour over palm sugar syrup, then coconut milk. Serve warm or chilled.

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