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Gula Melaka Sago Pudding with Banana

Soulful Gula Melaka Sago Pudding with Banana.

This is a popular dessert in Malaysia & Singapore, very easy to prepare, i added mashed banana in this recipe to make it more fun :)


250g palm sugar / coconut sugar (Gula Melaka)
2 cups of sago (tapioca seed)
2 cups of coconut milk (well chilled)
1 mashed banana (optional)


1. Soak the sago in the water for about 1 hour.
2. Bring a large pot of water to boil and add in the sago gradually when the water is boiled.
3. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked.
4. Strain and rinse with cold water a couple of times to remove the starch.
5. Prepare the jelly mould (you can use a couple of small jelly moulds or just a big one), half fill the mould with the sago if it is a small mould to be served individually; or fully fill the jelly mould if it is the big one.
6. Refrigerate for 2 hours, or until set.
7. Stir palm sugar and water over medium heat and stirring constantly, until the sugar dissolves.
8. Simmer for 5 minutes, until the syrup thickens.
9. Remove from the heat and cool.
10. To serve, un-mould the sago (for those half filled moulds) ; for big mould cut it into wedges or whatever shape you like and and top with a little of the sugar syrup and coconut milk.
11. You can top the mashed banana as you preferred.


Ginger Spring Onion Egg Gravy Noodle / Yee Mee

Will get back on the recipe because i didn't measure while cooking, be back soon....


Recipe Bank - Chicken Pasta

4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper

Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and saute 2 or
3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats
and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate. Season sauce to taste with salt and pepper. Reduce
heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in

Place in fry pan that the oil has been heated and fry at medium
high temperature until golden, crisp, and cooked through. Add more
oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add
sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Serves 6


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