Malaysian “Lamingtons”

4 cup water
2 cup small sago
1 cup sugar
1 tsp vanilla essence
Few drops red / pink colouring
Grated coconut
Pinch of salt

Put water into a pot and bring water to a boil. Put in sago and stir gently until mixture thickens, on med to low heat until there’s no excess water in the pot.

Add the sugar and continue to stir until sago pearls are half transparent.

Add vanilla essence and food colouring and stir well.

Turn off the heat and cover the pot to let it rest for a while.

Pour cooked sago into a deep square dish and allow to cool.

Mircrowave the grated coconut (if you are using the dried grated coconut) with a bit of water and leave it to cool down to room temperature before adding salt (this softens it, brings it alive and enables it to stick better to the outside of the lamington), and mix well.

Cut neat squares of the sago and roll in coconut, shaking of excess coconut.