Malay sago pudding with coconut sugar is full of sweet, tropical flavours. Your taste-buds will be convinced that you’re enjoying this yummy dessert on a beach at sunset. But the truth is that it’s just as delicious at anywhere, anytime.
Malay sago pudding with coconut sugar
- 700ml water
- 200g sago
- 250ml (1 cup) coconut milk
- a drop of pandan essence (optional)
- a pinch of salt
- 200g coconut sugar, roughly chopped
Bring the water to a boil in a large saucepan and add the sago.
Keep stirring to make sure the sago pearls don’t clump together. Cook over medium heat until the sago pearls turn translucent.
Strain the sago in a colander and wash away the excess starch under cold running water.
Spoon the sago pearls into individual serving glasses, cover with plastic wrap and refrigerate until required.
Combine the coconut milk, pandan essence and salt in a saucepan. Bring to a boil, stirring constantly. Remove from the heat when it starts bubbling and set aside.
Melt the coconut sugar with 30ml (2 tbsp) water over low heat. When it turns syrupy, set aside to cool.
When it has set, remove the sago from the fridge. Spoon the coconut pandan mixture into the glasses, and top with the coconut sugar syrup.