[Durian or Avocado] Sago Gula Melaka

This month's Aspiring Bakerstheme is based on anything "Fruity" which I have read quite a number of wonderful entries from fellow bloggers on their fruity cakes and desserts. But as for myself I have being cracking my head for the past 2 weeks on what to do for this month event until I finally have something in mind.

Since this month theme is anything that is fruity, I decided to get some fresh fruits from the market where there are a lot longan, mango, passion fruit, oranges, strawberries and etc which are in seasons. And for my 1st submission I will be using two of my favourite fruits which are Durian and Avocado.

1.5 Litres of Water

3/4 Cup of Small Sago Pearls

A few Pandan Leaves, knotted

* Some Durian Pulp or 2 Ripe Avocado

1. Fill a large pot with water and bring to boil. Lower the heat to medium and add in sago pearls and stir on and off to prevent it from sticking together.

2. Cook the sago pearls for about 8 minutes turn off heat, cover pot with lid and set aside for 10 minutes.

3. The sago wil become translucent when cooked.

4. Pour sago into a strainer and rinse under running water until pearls are loose and separated. Drain well.

5. Spoon sago into small moulds. Chill in fridge until sago sets.

6. To serve, turn sago out into individual serving bowl(s), place either durian pulp/avocado cubes on top of sago then spoon some coconut cream and gula melaka syrup over the sago.

This Nyonya dessert is best to be eaten with good quality of gula malaka and fresh coconut milk toppings which makes you crave for more. Here are some quick and simple steps to make the "Gula Melaka Syrup" and "Coconut Cream".

150g Palm Sugar (Gula Melaka)

1/2 Cup (100ml) Water

A few Pandan Leaves, knotted

1. In a small pot, combine gula Melaka with water and pandan leaves.

2. Simmer until sugar dissolved, mixture thickens and becomes syrupy.

3. Sieved away any residues, cool and pour it into sterilised glass jar and you can kept it in the fridge till further usage.

1 Cup (200ml) Coconut Milk/Cream

A few Pandan Leaves, knotted

Pinch of Salt

1. Put Coconut milk/cream together with pandan leaves in a microwave safe bowl.

2. Cook it on 70% (Medium High) for about 90 seconds, pause 30 seconds in between and quick it a quick stir till soft boil. (You may need another extra 30 seconds depending on your microwave power voltage.)

In Asia, most of us like this dessert to be served either in it's original way of sago with coconut milk and gula melaka or sometime even with luxury toppings such as D24 Durian pulp. And look at this Durian version I am sure for those who loves Durian you won't be able to resists having a cup or two especially with some good quality of gula melaka syrup that adds bonus point to it.

But as for those who dislike Durian or cannot afford to find any Durian in countries that you stay perhaps you would like to try this Avocado version by replacing the Durian Pulp with Avocado Cubes. I personally find Avocado goes well with gula melaka which I often blend 1 Avocado with 1 cup of fresh milk till smooth before stirring in 1 ? 1.5 tablespoons of Gula Melaka syrup to sweeten the taste.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.

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