1 cup sago pearls (or tapioca pearls)
1.5L water (for boiling)
Gula melaka syrup:
100g gula melaka (palm sugar or gula kabung in Malaysia), roughly chopped
2 pandan leaves
1 cup coconut milk with pinch of salt added, chilled
Photo credit: CY Phang
Prepare sago :
Wash sago well with tap water to remove as much start as possible. Drain well.
Boil water in a medium pot. Add in the drained sago. Stir often to avoid sago sticking to the bottom of the pot.
Remove from heat when sago pearls turn transparent. Drain excess water using a sieve.
Spoon sago pearls into moulds and leave to cool before chilling in the refrigerator for at least 1 hour.
Prepare syrup :
Boil water for the gula melaka.
Put pandan leaves and gula melaka in water. Keep continuously until fully dissolved.
Pour out and leave to cool. Keep syrup chilled.
When the sago pearls have set in the mould, turn them over into a dessert bowl.
Spoon 1-2 tbsp of chilled gula melaka syrup over the sago pearls, and 2-3 tbsp of coconut milk on top.