Moh-let-saung

Moh-let-saung

Iced coconut milk with sago

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
195g sago
100g palm sugar, grated
ice cubes
1 litre coconut milk

Method

  1. Wash and soak the sago in 1 litre water for 1 hour. Drain well, then transfer to a large saucepan with 750 ml fresh water. Bring to the boil and simmer over medium heat until the sago grains are clear. Cool and refrigerate to chill completely.
  2. Put the palm sugar in a small saucepan with 250 ml water and heat gently until it dissolves. Cool and strain.
  3. For each serving, put 4 tablespoons of chilled sago into a tall glass, add 3 tablespoons of the palm sugar syrup and mix well. Add ice cubes and fill up with coconut milk. Stir and serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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