Sago pudding Sago pudding Sago pudding is a sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings. It is made in many cultures with varying styles, and may be produced in a variety of ways. In Malaysia, "sago gula melaka" is a sago pudding made by boiling pearl sago in water and serving it with syrup of palm sugar ("gula melaka") and coconut milk. In the UK, "sago pudding" is generally made by boiling pearl sago and sugar in milk until the sago pearls become clear, and thickening it with eggs or cornflour.
Sago Brunei, it is used for making the popular local cuisine called the ambuyat. It is also used commercially in making noodles and white bread. Sago starch can also be used as a thickener for other dishes. It can be made into steamed puddings such as sago plum pudding. In Malaysia, the traditional food "keropok lekor" (fish cracker) uses sago as one of its main ingredients. In the making of the popular keropok lekor of Losong in Kuala Terengganu, each kilogram of fish meat is mixed with half a kilogram of fine sago, with a little salt added for flavour. Tons