A most satisfying dessert. I ended up having 2 portions, which on hindsight, was probably a bad idea for my waistline. Eeps! In any case, it was very scrummy. And a perfect complement to the healthy Thunder Tea Rice that we had as main course. ^__^
Instead of coconut milk, I used whipping cream. Everybody who's tasted my version--my whole family & our lunch guests over the weekend--were surprised. My sis in law thought she distinctly tasted coconut milk, but there was none! Whipping cream is a much healthier substitute and honestly, no one could tell the difference until I pointed it out. The idea came from HM, husband of C, who was expounding on his meal at Buko Nero a while back. Apparently, the folks at Buko Nero created a cooked cream dessert (panna cotta) with gula melaka in it. When I was doing this dish, I decided to try using whipping cream too, and I'm glad it worked out!
Rinse 210 grams of sago. Boil in a large pot of water. Keep stirring to prevent clumping. When water returns to boil, lower fire and keep stirring till sago balls are transluscent. This may take a while. Be patient. ^__^ Once cooked, discard water and rinse sago balls under cold water, much like what you would do with cooked spaghetti. Then, scoop sago balls into little bowls. The sago will stiffen into the shape of your serving bowls. Refrigerate for a few hours.
Place 210 grams of gula melaka (solid form) in 10 cups of water. Heat in small pot till the gula melaka melts/breaks down, creating a black liquid. Taste. If too sweet for your liking, add more water, until you're comfortable. Cool.
When ready to serve, use a knife to tip the sago mould out of its bowl and onto individual-sized serving bowl. Spoon some gula melaka on top, usually about 3-4 tablespoons, depending on how big your serving bowl is. Then, snip open your whipping cream and lightly douse the top of the sago with cream (about 1-2 tablespoons). Serve!