SAGO GULA MELAKA
400g sago pearls (pictured, below right) 1 pinch salt 1 pinch sugar 200g gula melaka, shaved (dark palm sugar)*
4.125ml water 400ml coconut cream ¼ tsp salt 1 pandan leaf
Bring 4 litres of water to the boil in a large pot. Sprinkle the sago pearls into the boiling water and stir to prevent clumping. Boil for 10 minutes, then cover the pot and turn off the heat. Leave the sago untouched for about 30 minutes – the residual heat will cook it, turning the pearls translucent. After 30 minutes, check that the pearls are translucent. If not, add fresh water and bring to the boil again until all are translucent. Drain the sago in a sieve, rinse under cold water, then tip into a jelly mould or ring pan. Stir in a pinch of salt and sugar. Cover with plastic wrap and refrigerate – for best results, refrigerate overnight. Heat the palm sugar and water on a low heat, stirring until the palm sugar is dissolved and a third to half the water is evaporated, leaving a thick syrup. Set aside. Heat the coconut cream with the salt and a pandan leaf. To serve, unmould the pudding onto a plate, cut into slices and pour syrup, then coconut cream, over each slice.