155g (5 oz) crumbled palm sugar (gula
Melaka) or 185g (6 oz) brown sugar
3/4 cup hot water
1 pandan leaf (optional)
1.25 cups thick coconut milk
drain, and put into a saucepan. Add water and bring to the boil. Turn
heat down and cook until sago is tender and each grain clear. Rinse with
several lots of cold water to separate grains, then divide between small
glass bowls or jelly moulds and place in the refrigerator to chill.
sugar into a small pan, add crushed pandan leaf (if used), and pour on
hot water. Simmer for 6 minutes. Strain and discard leaf.
sugar is used, place in a small saucepan with 2/3 cup water and bring to
the boil. Stir to dissolve sugar and cook on high heat until syrup is
quite sticky and has begun to caramelise to a deep brown. Remove from
heat. Carefully pour in 1/4 cup cold water, holding saucepan well away
to avoid burns from the spluttering syrup. Cover hands with a cloth
before doing this. Stir well and allow to cool, then chill.
dessert, pour a little sugar syrup and coconut milk over each dish of
sago. Add a little shaved ice if desired. Garnish with a mint leaf.