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Ingredients300g sago, soaked overnight
200g gula melaka or palm sugar
200ml coconut cream/ freshly-squeezed coconut milk
1 teaspoon of salt
200g gula melaka or palm sugar
200ml coconut cream/ freshly-squeezed coconut milk
1 teaspoon of salt
Method
Boil a huge pot of water. When the water is at rolling point, quickly add the sago and stir briskly. Stir continuously or else you might find the sago clumping together. When the sago pearls are translucent, pour the mixture into a huge sieve and wash under cold running water to remove the starch. Pour the drained pearls into a bowl or into individual containers and chill. In a small saucepan, add about 1/3 cup of water to the palm sugar and cook over a small flame until the sugar dissolves. Continue cooking for another five minutes to thicken the sugar syrup a little. Strain to remove impurities and chill. Just before serving, if using coconut cream, add about half cup of water to the cream and microwave for about 30 seconds. To serve, pour the palm sugar and coconut milk over a portion of sago pearls and enjoy.
Boil a huge pot of water. When the water is at rolling point, quickly add the sago and stir briskly. Stir continuously or else you might find the sago clumping together. When the sago pearls are translucent, pour the mixture into a huge sieve and wash under cold running water to remove the starch. Pour the drained pearls into a bowl or into individual containers and chill. In a small saucepan, add about 1/3 cup of water to the palm sugar and cook over a small flame until the sugar dissolves. Continue cooking for another five minutes to thicken the sugar syrup a little. Strain to remove impurities and chill. Just before serving, if using coconut cream, add about half cup of water to the cream and microwave for about 30 seconds. To serve, pour the palm sugar and coconut milk over a portion of sago pearls and enjoy.
Thanks to Faridah Begum
