A simple Malaysian sweet dessert that so easy to make and versatile to be served for any occasion.
Sago: 300g Sago 2 Liters Waters
Coconut Milk: 200ml Coconut milk ¾ cup water 1 pandan leaves *knotted*
Gula Melaka syrup: 150g Gula Melaka 1 pandan leaves *knotted* A pinch of salt
Boil 2L water. When water boiling, pour in sago. Keep stirring medium water until Sagu is cooked and until goopy consistency, if the water is starchy, add more boiling water, if the water is too starchy, the sago won’t cook or late to cook.
Once cooked, take sago and sieve it. The bigger the sieve the better. Use a spoon or spatula to stir inside the sieve and remove all starch water. Pour sago into containers.
Dilute the coconut milk in a pot with water but depends on how u prefer your Santan. If u like thick, use less water.
In a saucepot, add 150g of Gula merah/ jaggery. Dilute with hot water. Add 1 pinch of salt, add 1 pandan leaf into the sauce mixture, and simmer slowly until the sauce thickens. Don’t simmer for long because when it cools down, the sauce will become thick. Add pandan leaf and bring it to a simmer. Turn off the heat and cool it down.
In a serving bowl, add the cooked sago. Drizzle some coconut milk and gula melaka syrup.