Prep time 2 hours
500ml coconut milk salt
900 ml water 250g sago
2-3 pandan leaves 2 tbsp water 100g palm sugar
•Pour sago into boiling water to cook until it turns translucent. This takes quite awhile. When the pearls are almost clear, rinse 4 times in cold running water. You will find that the pearls would be transparent after that. •Transfer sago to your desired mould shape. Keep in the fridge for at least 1 hour. •Boil coconut milk with a dash of salt. Set aside. In a clean pot, melt palm sugar in water over low to medium heat along with pandan leaves. Mix well and set aside.
•Once sago pudding is ready, pour some coconut milk on it.