Chia melaka

Chia melaka

By
From
Hungry For That
Serves
4-5
Photographer
Lauren Bamford

Melaka is a small historic town about two hour’s drive south of Kuala Lumpur in Malaysia. It’s really pretty and happens to be the place where my father passed away. I returned to Melaka for my father’s wake. He had been running, and living at, the local art gallery; an open-air type of gallery with a couple of big rooms for students to exhibit work. He and his students had their paintings and theories all over the place. The caretaker of the gallery gave me his last drawing of a split-open durian fruit. The walls of the gallery were a really distinct purple.

A few years ago, I was playing around with some chia seeds and I stirred some coconut milk through them. After you let them sit for a while, this great colour comes about. This is the colour of the gallery. Sympathetic to the local dessert of gula melaka, I thought it best I top this dish with syrupy palm sugar.

Ingredients

Quantity Ingredient
45g white chia seeds
45g black chia seeds
400ml coconut milk
200g palm sugar

Method

  1. Combine the white chia seeds, black chia seeds and coconut milk in a bowl. Cover and refrigerate for about 1 hour, or until the pudding sets. Stir the mixture every 15 minutes.
  2. Meanwhile, in a saucepan over a low heat, melt the palm sugar in 80 ml water, stirring occasionally, until the mixture is syrupy.
  3. Serve the pudding in glass bowls and spoon over the desired amount of palm sugar syrup.
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