Sago Gula Melaka

Sago is given a wonderful make-over in these sweet, refreshing little Malaysian desserts.

Makes 4 x 150 mls cups

Ingredients

10 cups water

2 cups sago

1 cup coconut milk

Pinch salt

In a large saucepan, bring water to a rolling boil. Gradually add the sago, stirring as you add it so it doesn’t clump. Cook for 5-7 minutes, turn heat off, cover and let sit for 10 minutes until sago is translucent. Drain in a sieve and rinse starch out in cold water. It will seem very “gluey” at the start but as you begin to wash the starch away, the little sago pearls will appear.

Pour sago into a bowl and add ¼ cup coconut milk and mix through. Pour into small individual tumblers and chill. Make the syrup.

Palm Sugar Syrup

250g palm sugar

½ cup water

Put sugar and palm sugar in a small saucepan and bring to the boil, breaking up the palm sugar as it begins to soften. Swirl and keep an eye on it until it begins to bubble and thickens slightly to a syrup. (If it gets too toffee-like or thickens too much add a small amount of water to loosen it).

To serve:

Pour remaining coconut milk over each chilled sago then pour syrup into middle of sago – it will form a layer on top and eventually settle at the bottom. Serve chilled.