Ingredients:
200 g pearl sago
800 ml water
3 tablespoons sugar
1/4 teaspoon salt
100 g palm sugar ( gula melaka)
2 tablespoons water
250 ml thick coconut milk
Directions:
Wash sago well and soak in water for a few minutes.
Strain the sago, bring 800ml water to the boil and add sago.
Stir constantly with a whisk until sago turns transparent.
Drain and rinse with cold water.
Add the sugar and salt and mix well.
Spoon into individual serving glasses and chill in the refridgerator.
Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
Serve the extra syrup and milk on the table to add as you’re eating.
This is a great malaysian dessert often served in restaurants in Malaysia.
Palm sugar is dark brown and crumbly– also known as jaggery or gur– it is made from the reduced sap of either the sugar palm or the palmyra palm.
Try to find the real stuff as you can’t really substitute.
Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
When it’s cooked it looks like little translucent balls.
Servings: 4
Time preparation: 50 min.
Time total: 50 min.