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Pudding Payasam


  • ½ cup sago
  • 5 cups water
  • 8 tbsp Fernleaf Full Cream Milk Powder
  • 1 cup gula melaka
  • ½ tsp cardamom powder
  • 1 tbsp ghee
  • ¼ cup cashew nuts
  • ⅓ cup black or golden raisins
  • 10g konnyaku jelly powder

Method Instructions

  1. Mix the gula melaka well with 3 cups of water.
  2. In a wok, heat up the ghee and add the cashews and raisins. Fry until golden-brown. Turn off the heat and let sit.
  3. In another pot, boil the sago in 2 cups of water until the sago is cooked.
  4. Mix the Fernleaf Milk Powder and cardamom powder into the gula melaka water. Add this mixture to the sago.
  5. Add the konnyaku jelly powder into the sago mixture. Stir until the mixture is thick, then turn off the heat.
  6. Let the sago mixture cool for a while before pouring it into jelly molds. Refrigerate the jelly until ready to serve.
  7. To serve, remove the jelly from the molds and garnish with the cashews and raisins.