Sago in coconut milk with palm sugar syrup

Sago in coconut milk with palm sugar syrup

Sagu gula melaka (Malaysia)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
200g palm sugar
1 cup water
2 screwpine leaves
or 2 drops pandan essence, (not green pandan paste) (optional)
250g fine sago
2 cups medium-thick coconut milk
or 1 can pure coconut milk
pinch salt

Method

  1. Break up the palm sugar and bring it to the boil with the water, dissolving the sugar into a syrup. Add one screwpine leaf tied in a knot or a drop of pandan essence. Pour into a jug and leave aside to cool.
  2. Fill a large saucepan with water and bring it to the boil. Wash the sago well and drain it. Cover with more cold water and allow to soak for a few minutes then drain again. Put it into the boiling water and cook until it is transparent, stirring to prevent sticking. When it is cooked, strain through a colander and rinse thoroughly under a cold tap, draining well. Then put the sago either into rinsed single-serve pudding moulds or into one big bowl and allow to cool and set.
  3. Bring the coconut milk to the boil with a screwpine leaf tied in a knot or a drop of pandan esssence and a pinch of salt and cook, stirring, until it thickens. Remove and allow to cool. When it is time to serve, unmould or spoon the sago into wide-stemmed glasses and pour syrup and coconut milk over it to taste.
  4. For an interesting contrast try pouring syrup and coconut milk that are still warm over refrigerator-chilled sago or vice versa.
Tags:
SBS
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