• 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

    Ingredients

    • 700ml water
    • 200g sago
    • 250ml (1 cup) coconut milk
    • a drop of pandan essence (optional)
    • a pinch of salt
    • 200g coconut sugar, roughly chopped

    Instructions

    1

    Bring the water to a boil in a large saucepan and add the sago.

    2

    Keep stirring to make sure the sago pearls don’t clump together. Cook over medium heat until the sago pearls turn translucent.

    3

    Strain the sago in a colander and wash away the excess starch under cold running water.

    4

    Spoon the sago pearls into individual serving glasses, cover with plastic wrap and refrigerate until required.

    5

    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.

    6

    Melt the coconut sugar with 30ml (2 tbsp) water over low heat. When it turns syrupy, set aside to cool.

    7

    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.

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