Recipe and picture from www.audreycooks.com
Recipe serves 5
Ingredients
120 gm dried sago pearls
1 litre of filtered water
Cream of 1 coconut
Pinch of salt
150 gm chopped gula melaka
2 pandan leaves (bruised and knotted)
20 ml hot boiling water
1. Bring the litre of water to boil. Pour in the dried sago pearls slowly, stir well with a spoon.
2. Boil sago over low heat and cover with a lid. Stir constantly until sago pearls turn transparent approximately 10 minutes.
3. Pour sago into a huge small-holed sieve and run cold water through. The purpose of this method is to wash away all the unwanted starch generated while boiling in order to get beautiful individual tiny pearls.
4. Scoop into serving glasses and refrigerate.
Gula Melaka
Next, combine the chopped gula melaka with the hot boiling water and pandan leaves. Bring to boil for 3 - 5 minutes on low heat until all the gula melaka turns to liquid syrup. Remove from heat, discard pandan leaves and set aside to cool in a jug.
Coconut Cream
Add a little salt to the coconut cream and keep refrigerated in a small jug.
When ready to serve, just take out the sago glasses, pour in gula melaka syrup and topped with santan. (I usually let my guests do this themselves so that it will be according to their own preference of sweetness.)
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