SAGO GULA MELAKA (Sago Pudding with Palm Sugar)

Ingredients:

1 1/2 cup (200 g) pearl sago
6 cups (1.5 L) water For Flavoured Coconut Milk:
1 cup (250 ml) coconut milk
3 pandan leaves, bruised & knotted
1/4 tsp salt, or to taste For Palm Sugar Syrup:
200 g palm sugar (gula melaka), chopped
1/2 cup (125 ml) water

Preparation:

1. In a pot, add sago and water. Turn on medium heat.
2. With a whisk, keep stirring so that the sago do not clump. Cook until sago becomes translucent, about 15 minutes.
3. Pour sago into a strainer and wash off excess starch in running cold water.
4. Pour sago into individual small dessert bowls � to avoid having to transfer it to a serving bowl. Then, put into the fridge to set.
5. In a saucepan, pour in coconut milk, pandan leaves and salt. Boil on low fire until it bubbles. Stir constantly. Set aside to cool.
6. In another pot, melt palm sugar and three tablespoon of water on low fire, about 5 minutes
7. Serve pudding with drizzles of palm sugar syrup and flavored coconut milk.

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