Instructions

• Place 200 g pearl sago in a fine-mesh sieve and rinse thoroughly under cold running water until the rinse water runs clear; drain well.
• Bring 1½ L water to a rolling boil in a large pot.
• Gradually add the drained sago to the boiling water, stirring continuously to prevent clumping.
• Reduce heat to medium-low and cook the sago, stirring often with a whisk or spatula, until the pearls turn translucent—about 15 minutes. Adjust time as needed until no white center remains.
• Pour the cooked sago into a strainer and rinse under cold running water to remove excess starch and stop the cooking. Drain well.
• Divide the rinsed sago into individual dessert bowls or molds and refrigerate overnight to set.
• While the sago chills, make the flavored coconut milk: in a small saucepan combine 250 ml coconut milk, 3 bruised and knotted pandan leaves, and 1/4 tsp salt. Gently heat over low, stirring, until it just begins to bubble around the edges (do not boil vigorously). Remove from heat and set aside to cool to room temperature.
• Make the gula melaka syrup: in another small saucepan combine 200 g chopped palm sugar and 125 ml water. Heat over low, stirring, until the sugar dissolves and the mixture becomes a smooth syrup, about 5 minutes. Remove from heat and let cool slightly.
• To serve, spoon the chilled sago pudding into serving bowls (if not already in bowls), pour the cooled pandan-flavored coconut milk over the sago, and drizzle with the palm sugar syrup. Serve immediately.