Gosh, it has been drizzling pretty often recently, hasn’t it? But the temperature hasn’t really come down after the rain, neither am I enjoying any cool breeze from my kitchen window. So the DIY popsicle project continues….

Sticking to the preference for creamy popsicle, I turned to ingredients commonly found our local dessert for inspiration : Gula Melaka Sago / Cendol. I removed the sago and cendol bits as I don’t think they taste good frozen, but I kept the red beans (think: potong ice-cream).

You may end up with extra Gula Melaka Syrup, depending on how sweet you want your popsicles. Keep them in clean glass jars, and consumed within a few weeks.

DIY Popsicle Version 004 : Gula Melaka Coconut Milk Popiscle
1. Base : Make Gula Melaka syrup by melting 100g Gula Melaka with a bit of water (50ml) in a small pot over low heat. Add Pandan leaf (1 qty, knotted) and simmer till mixture slightly thickens. Remove pot from heat and let syrup cool down slightly, about 15 minutes. Remove Pandan leaf. Mix 1/8 tsp of salt to 1 cup of coconut milk. Add Gula Melaka syrup to coconut milk slowly till preferred sweetness level.
2. For some bites : Boil and cook 2 tablespoons of red beans till soft. Fill the base of the molds with some red beans first before filling the rest of the molds with Gula Melaka Coconut Milk Mixture.

Credits :
Gula Melaka Syrup via Cuisine Paradise
Gula Melaka Sago via My Kitchen Snippets