Description
A wonderfully rich Malaysian dessert of Sago drenched with creamy coconut milk and rich sweet flavour of palm sugar syrup.
Ingredients
Scale
- 200g Sago Pearl
- 200g Gula Melaka (Palm Sugar)
- 250ml Coconut Milk
- 1 Pandan Leaf (Screwpine Leaf)- shred with a fork & tie into a knot
- 700ml + 2 tablespoon Water
- A pinch of Salt
Instructions
- Bring water in a medium pot to boil and add in sago. Cook about 10 minutes until sago pearls become translucent (no more white dot in the middle) and stir constantly.
- The water will turn starchy, strain the sago in a sieve and wash away excess starch in running cold water.
- Scoop sago pearls into individual small glasses and Put in the fridge to chill.
- In a small pot, pour in coconut milk with the pandan leaf and a pinch of salt. Boil at low heat and stir constantly. When it starts to boil, remove from heat and strain into a bowl then set aside to cool.
- In another saucepan, melt the gula melaka with 2 tablespoons of water on a low heat. Once become it become syrup, set aside to chill.
- Serve sago with drizzle of palm sugar syrup and coconut milk.
- Cook Time: 10 mins