Matcha Sago Gula Melaka
MINAHMACCHIATO
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NIKO NEKO
minahmacchiato is a home cafe on instagram that started off as experimenting new drinks inspired by the intricate café menus at Seoul, Korea. Picking up this newfound hobby during the quarantine, she encourages her viewers to have fun with colourful ingredients in their drinks. Her home café style videos are bubbly and stress relieving, ranging from iced lattes, refreshing teas, and fruity mixtures.
“The cafes were amazing and recreating some drinks I had [at Seoul] became my goal.”
Adrina / @minahmacchiato
Instagram:minahmacchiato
Interview with @minahmacchiato
RECIPE
Matcha Sago Gula Melaka
by @minahmacchiato
Prep time : 20 mins
Ingredients
3 tsp AJISAI / Matcha powder
2 tsp Sugar
50ml Whipping cream
10ml Cold water
4 tsp Sago
250ml Coconut milk
1/4 tsp Salt
40g Palm sugar
2 Pandan leaves
Method To Assemble
- First, make your AJISAI / Matcha mixture by adding some cold water and your choice of sweetener to it.
- Add a small amount of whipping cream to thicken the mixture. This helps the mixture to stay on top of the drink. Proceed to mix using ASAGAO / Chasen whisk till it gets thick and frothy.
- Prepare a pot of boiling water and cook the sago pearls. Do not add sago to room temperature or lukewarm water. the ratio of sago to water should be 1:10. Cook for 10 mins. Add coconut milk and a dash of salt. Bring it to a boil then set aside.
- In a clean pot, add in water, Gula Melaka and pandan leaves. cook it on low to medium heat. Once Gula Melaka is fully dissolved, mix well and set aside.
- Leave both mixtures to cool to room temperature. Once cooled, you can finally assemble! Start by pouring Gula Melaka and sago into the glass drink. Add crushed ice and the coconut milk. Lastly, top it off with the thick matcha cream.
