More on Sago!

By , July 21, 2010 12:06 pm

After my last attempt at making sago gula melaka, I decided to google for a honeydew sago recipe as well. It astounded me just how easy it is to make!!

The tricky bit is the sago. Since I found the sago too soft the last attempt, I decided to not soak the sago this time.

I put the sago into boiling water, cooked it til it was almost transparent (still has a white centre) and then turned off the fire. I let it sit in the boiling water until the white centre has almost disappeared, THEN do the straining with cold water to get rid of the starch and keep it from cooking somemore.

When you get the timing right, it turns out fantastic. But sometimes, the unfortunate sight that greets me, is frogs’ egg looking sago. I know. Disgusting right? But even then, the texture is fantastic! You can feel every little ball rolling around in your mouth, and when you don’t look too hard, you can’t tell. See? 


I really like this – it’s so easy to make. Recipe is adapted from this site.

  • 2 Cups Honeydew Melon / <or any fruit> Diced Finely
  • 1/2 Cup Tapioca Pearls
  • Sugar syrup (1/2cup sugar in 1/2cup water)
  • 1 Can (12 Fl Oz) Evaporated Milk
  • 1 (small) box of coconut milk
  • Mix all the above up according to your own taste. The original recipe only uses evaporated milk – it’s lower in calories that way. But I think coconut milk gives it a richer flavor and a nicer colour. It all boils down to individual liking =) That’s the best part about home made stuff – you can modify it anyhow you want! 

    My cup of instant honeydew sago consists of
    2tbsp evaporated milk,
    1tbsp coconut milk
    1/2 tsp sugar syrup
    2 ice cubes
    As much sago and fruit(or not) that will go into the above. I also fish the ice cubes out once it’s cold.

    Easy peasy =)

    Rice Pudding

    By , July 16, 2010 4:53 pm

    Did you go “huh?” cos I did.

    The conversation started with Dan saying that there’s this dessert he really likes but I’ve never made. I asked “What?” and he said  “Rice pudding.”

    Firstly, I have never heard of had rice pudding. Secondly, I have never heard him mention it before. So of course I went “huh?”

    Then I dutifully went to google a recipe and found this one from It boasts an astounding 24,996ppl who have saved it so it can’t be all that bad.

    Copying the recipe wordforword since it is THAT easy to make :


    • 3/4 cup uncooked white rice
    • 2 cups milk, divided
    • 1/3 cup white sugar
    • 1/4 teaspoon salt
    • 1 egg, beaten
    • 2/3 cup golden raisins
    • 1 tablespoon butter
    • 1/2 teaspoon vanilla extract


    1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
    2. In another saucepan, combine 1 1/2 cups cooked rice(fr. Step 1), 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

    I followed the recipe to a tee(minus the raisins) because I have never tried a rice pudding before and didn’t know what the correct taste or texture or color was.

    When it was ready, I looked at my pot of yellow porridge and braved a teaspoon(it says “Serve warm”).

    I could feel the texture of every grain of rice, I could taste the taste of rice, but it was a little strange eating regular rice drowning in a runny, sweet, custard like sauce. It’s funny how it’s ok with glutinous rice tho and I’ve only in recent years learnt to enjoy mango with glutinous rice. 

    Let’s hear it from the man who wanted rice pudding(after it was chilled). “Oh wow, this tastes great! Except that I remember the rice being chewier. Next time we try with a chewier rice ok? “

    I’m thinking not on my time =P

    It’s a great recipe if you’re a fan of rice pudding I suppose (according to the 24,996ppl who saved it). 

    PS: Sorry for not posting a picture (it doesn’t look that great. seriously.) There’s a pic on the link above and you can see for yourself that it really isn’t a looker

    Sago Gula Melaka

    By , July 9, 2010 1:37 pm

    Following the disappointing sago gula melaka eat in my last post, I figured it can’t be that difficult to make it at home and so decided to try.

    To begin, I scoured the internet for recipes. After going through a heap, I decided that the recipe with the nicest picture must be the best. Hey – it’s not all just eye candy ok? This post also has alot of information about sago and gula melaka.

    I also recommend that you follow the above recipe cos I did mine the lazy way and it didn’t turn out as pretty as hers(because I dont have pretty coloured spoons). You might wanna learn from my mistakes(or buy pretty coloured spoons) if you do try it.

    Packet of Sago (200g)
    Gula Melaka (200g)
    4tbsp of water
    Pinch of salt
    Packet of coconut milk

    1. Wash and then soak sago for 10mins (optional)
    2. Boil water(the way you cook porridge – 3/4 water to 1/4 sago) and add in sago. Keep stirring to prevent the sago from forming clumps.
    3. Sago is ready once it turns transparent and that happens very quickly. Do not overboil or the sago becomes too soft (like mine did).
    4. Strain sago with cold water til the excess starch is washed off and you get nice pearls.
    5. Divide the sago in individual cups and chill in the fridge. Put the packet of coconut milk in too!
    6. Melt Gula Melaka with the pinch of salt in 4 tbsps of water. The result is a rather watery syrup but it is also really sweet.
    7. Once everything is chilled, add coconut(yep, straight from the packet) and gula melaka syrup into your cup of sago to your taste.


    This is how mine turned out. The sago clumped together and the top pic is when i inverted it. I like that it took the shape of the glass and became a squarish sago block. (Amost like ketuput!). Some restaurants serve sago gula melaka this way. In any event, I’ll be careful to not overboil my sago in future cos I prefer individual pearls…

    Also, DO NOT dip your finger into the melted gula melaka syrup – its temperature is ridiculously high. I scalded my tongue trying to remove it from my scalded finger. I know – really clever huh.

    The final result was better tasting than the $15 gula melaka I had. *yay*

    Room Service at Marina Bay Sands

    By , July 8, 2010 4:19 pm

    This entry is for if you ever want to check out in-room dining at the Marina Bay Sands 🙂 I mean, room service is exactly what we people subscribe to when we are lazy they want the hotel experience, right?

     I’ll start with breakfast cos my iPhone takes better pictures in the day 😛


    These pancakes were gooood ($15). Fluffy and at the same time a little chewy, they came with a berry preserve that tasted so fresh they must have just been made, a (big) dollop of butter and a small jug of good maple syrup.  


    The American Breakfast($45) came with poached eggs on English muffins, grilled tomatoes and asparagus, pork sausages, roesti, haddock, Irish oatmeal(Did you know Irish oatmeal is a tad salty? I didn’t.), grapefruit and coffee. I thought it was alright maybe because at that price, I expected it to be =p I also especially liked that the grapefruit was prepared in a no-need-to-dirty-my-hands manner. It’s nice being spoiled 😀


    While it isn’t breakfast in bed (we were with Renee. Nuff said), the view was really good cos we were on the 47th floor. See?


    Ok, that isn’t at all clear. So in two parts – the above was the setup and the below was the view :


    My iPhone also doesn’t have panoramic view so we’ll have to make do with this. The day view of the left, and the night view of the right :


    See that little ball of a sunset? I love that Singapore is so beautiful (No, this is not because National Day is coming)!!


    We also had dinner here – from the left, there’s the very tasty and refreshing Tuna Wrap($15), Carbonara ($22) which had the perfect cream sauce with perfectly cooked pasta, and a Sago Gula Melaka($15) that looked better than it tasted (Disappointing given that it Is fifteen dollars). We also ordered a Wagyu ribeye($60) which didn’t look very nice in my picture. The chef recommended that it should be a medium rare instead of the medium we wanted. It came looking like it was seared and served. Way too rare for our liking.

    That said, this meal was really about the ambience, view and comfort (jumping into a very comfortable bed after stuffing my face counts as comfort right?)

    Bangkok Jam Again

    By , July 1, 2010 12:04 pm

    I blogged about Bangkok Jam sometime back and realised that it’s time to do another because their menu has changed! The prawn sashimi I blogged about has been removed from the menu, as are their cocktails… Fortunately, my favourites are still there – tomyam(didn’t get a picture of it), and the chicken wings(I have quite a coupla pics!!)


    Everytime I bite into the hot, juicy and well seasoned wings, I think the same thing: “The best Thai wings ever!!”


     New! Pomelo and Prawn salad. I like pomelo especially when I dont have to peel it… A little heavy on the onion but that’s Thai food for you =)


     New! Fried Prawns with 3 different types of crispy noodles. Although this is in the appetiser section, it is rather filling cos it is alot of crispy noodles. It tastes a little sweet – rather like a (big)tidbit. Interesting but I’d only order it if there are more people to share it cos it is also oily and you know what they say about too much of a good thing.

     I didn’t blog about their desserts the last time, but it isn’t difficult to go wrong with these regulars:


    Cold sweet mango with warm glutinous rice. Need I say more?


    Red Ruby with Coconut Ice Cream. I had to include the version in their menu versus the real deal. Dan called it some Nuclear Ruby with Coconut Ice Cream cos the red rubies looked so neon(but fortunately tasted ok). The coconut ice cream didn’t disappoint *whew* =)

    Add to the good food, the fantastic nursing room in Great World City…. I’m due for another Jam session!!

    Bangkok Jam is at Level 2 of Great World City

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