Sago Pudding With Palm Sugar

Ingredients for Sago.

800 ml Water.
1 piece Pandan Leaf (knotted).
70 gram Pearl Sago (Wash and rinse thoroughly, then soak in water (just enough to cover the sago) for a few minutes. Drain before cooking).

Ingredient for Syrup.

40 gram Palm Sugar (roughly chopped or grated).
2 teaspoon White Sugar.
60 ml Water.
1 piece Pandan Leaf (knotted).

Coconut Milk.

4 tablespoon Coconut Milk.
A pinch Salt (Combine and mix well and set aside).

To Prepare the Syrup.

1. Mix palm sugar, white sugar, water and pandan leaf in a pan and simmer till sugar dissolve and then bring to a boil.
2. Discard pandan leaf and sieve syrup in a bowl and set aside.

To Prepare Sago:

1. Place water in a pan and bring to a boil.
2. Add sago and knotted pandan leaf, stirring regularly for about 15 minutes or until sago turn transparent.
3. Turn off heat and drain or sieve the sago, discarding the water and the pandan leaf.
4. Use cold running water to drain or sieve the sago to discard the starch.
5. Spoon the sago into a serving bowl and mix the coconut milk and stir well.
6. To serve, drizzle the palm sugar over the sago mixture.
7. This dish can be serve either warm or chilled.
8. If eaten chilled, place them in the fridge right after mixing with coconut milk, ideally not for too many hours.