Ingredients:
- 1/2 cup sago pearls
- 2 cups water
- 1/2 cup ANAKISHA palm sugar
- 1/2 cup coconut milk
- A pinch of salt
- 2 pandan leaves (optional, for extra fragrance)
- Extra coconut cream for serving (optional)
Instructions:
1. Cook the Sago:
- In a medium pot, bring 2 cups of water to a boil.
- Add the sago pearls and stir continuously to prevent sticking.
- Cook for about 10-12 minutes or until the sago turns translucent. Some white dots may remain, but it will finish cooking in the residual heat.
- Drain the sago and rinse with cold water to remove excess starch. Set aside.
2. Prepare the Palm Sugar Syrup:
- In a small pot, combine the palm sugar with 1/4 cup of water. Add the pandan leaves if using.
- Simmer on low heat until the palm sugar completely dissolves into a thick syrup.
- Remove the pandan leaves and set the syrup aside.
3. Make the Coconut Milk Mixture:
- In another small saucepan, gently heat the coconut milk with a pinch of salt. Stir occasionally, making sure not to let it boil. Once warm, remove from heat.
4. Combine and Serve:
- In a bowl, place a serving of cooked sago.
- Drizzle with palm sugar syrup and warm coconut milk.
- For extra richness, top with a spoonful of coconut cream.
- Serve warm or chilled, depending on your preference.
Enjoy your Sago Dessert with its creamy texture and delicious caramel flavor!