Gula Melaka Sorbet

by Ai Qi on 19th Feb, 2012

Posted by
Ai Qi
Date:
19/02/2012
Tags:
dessert sorbet gula melaka Christmas


Dessert time! I used to bake cakes to serve as desserts in the past, but recently there was a new addition to our kitchen gadgets - KitchenAid Ice Cream Maker Attachment. So we came up with this dessert on our own. No sugar is added to the sago and coconut milk as the sorbet's sweetness makes up for it.

Gula Melaka Sorbet

Ingredients:
  • 135g Gula Melaka
  • 250g Water
  • Sago
  • Coconut milk
135g Gula Melaka
['gula melaka']
250g Water
['water']
Sago
['sago']
Coconut milk
['coconut milk']
Recipe:
Sorbet: Chop the gula melaka into small pieces. Add gula melaka to 250g of water and bring to a boil. Simmer for a few minutes and cool the syrup to room temperature. Place the syrup in the refrigerator to chill. Churn the syrup in an ice cream maker until it becomes slush (about 10 minutes). Freeze the slush for at least 2 hours before serving . This will help set and firm the "slush". If you don't have an ice cream maker, you can place the syrup in the freezer and whisk the mixture once every 5 minutes or so to break the ice (that's what I read online). You can reduce the sweetness by using less gula melaka, but that might result in a more icy sorbet. Too much gula melaka, on the other hand, will result in a very soft sorbet.
Prepare the sago: Boil water in a pot. Cut the fire. Add the desired amount of sago and cover the pot with a lid. Leave the sago in the pot for 20 minutes. Stir the sago. Bring the water to a boil again and cut the fire. Cover the pot with a lid for another 10 minutes. Drain the sago and set aside. You can soak the sago in a bowl of water (room temperature/cold) if you're setting it aside for a long duration to prevent the sago from sticking to each other. I read online that this is the way to keep the sago pearls chewy.
Assemble the dessert: Place the sago in a bowl. Add coconut milk. Add sorbet. Serve.
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