Sago Pudding with Palm Sugar

This is a easily made party dessert.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (makes 8 pieces)
° 125g sago pearls, rinse and soaked with plenty of water for 15mins, drained
° 2 pandan leaves (screwpine), tied into a knot
° 1 tablespoon sugar
° 1.5 litres water
° food colouring (optional)

Sauce
° 100-125g gula malaka (palm sugar), chopped
° 50ml water
° 250 ml coconut milk
° ¼ salt or to taste

Method
1. Combine pandan leaves, sugar and bring 1.5 litres water to a boil. Stir in sago pearls and simmer for 5-6 minutes or until sago pearls are almost translucent with just a barest white fleck in the centre.
2. Pour the content of the pot a fine-meshed sieve and drain off excess water. Immediately, spoon sago pearls into the moulds or cups, pressing lightly to pack them in. Let it cool, and chill for 1 hour or until fully set.
3. Combine chopped gula melaka with water in a small pot and cook over medium heat until sugar dissolves. Strain into a serving jug and set aside.
4. In a clean pot, bring coconut milk with salt to a boil. Alternatively, sprinkle salt to coconut milk. Chill and set aside.
5. Serve sago pudding with gula melaka sauce and coconut sauce.

Tip
1. Add different food colouring to sago pudding, if desired.