Put the palm sugar in a small saucepan with
250ml water and place over medium heat, stirring until the sugar has
dissolved. Simmer until the liquid reduces to around 175ml. Leave to cool.
Bring 1.5 liter water to the boil in a saucepan. When it bubbles, add the
sago in a slow, steady stream, stirring constantly. Cook, stirring, for
10-15 minutes, until the sago is soft and transparent. Drain and rinse
under cold running water to wash off excess starch. Drain well. Mix the
sago with half the palm sugar syrup, half the coconut milk and the salt,
and ladle into six 125ml moulds. Cover and chill for at least 1-2 hours.
To serve, unmould the chilled sago on to individual serving plates, and
top each one with a spoonful of the remaining palm sugar syrup and a
spoonful of chilled coconut milk.