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(Serves 4)


  • 200g pearl sago
  • 5 cups water
  • 3 tablespoon sugar (omit for less sweet option)
  • A pinch of salt

Coconut Milk

  • 2 cups coconut milk
  • 1 cup water
  • 4 pandan leaves, clean and knotted
  • 2 tablespoon sugar

Palm Sugar

  • 100g palm sugar
  • 2 tablespoon hot water
  1. Soak ago in water for 5 minutes
  2. Bring 5 cups of water to boil in a large pot. Add pearl sago and keep stirring until sago turns transparent.
  3. Pour into strainer and rinse under tap till cool and most of the goo gone.
  4. Drain excess water and pour sago into a bowl. Add 3 tablespoon of sugar and a pinch of salt. Mix well and scoop into individual mould to set. Chill in fridge.
  5. Mix 2 cups coconut milk with 1 cup water. Add pandan leaves and bring to boil. Remove pandan leaves, stirring in between to prevent curdling. Add 2 tablespoon of sugar, remove from heat, cool in fridge.
  6. Dissolve palm sugar with 2 tablespoon of hot water. Chill in fridge.
  7. To serve, spoon palm sugar syrup and coconut milk over sago.

NOTE: Soaking the sago will make it turn out better.