Gula Melaka Sago Pudding

Ingredients

Water

4 cups (for cooking sago pearls)

Sago pearls

1 cup

Salt

1/4 teaspoon

Pandan leaves

2, tied into a knot

Coconut milk

1 cup

Gula Melaka (palm sugar)

3/4 cup, grated

Water

1/2 cup (for gula melaka mixture)

Instructions

1. In a pot, bring 4 cups of water to a boil.
2. Add the sago pearls and cook for 10-15 minutes, stirring occasionally, until they turn translucent. Ensure not to overcook to maintain the desired texture.
3. Drain the cooked sago pearls and rinse them under cold water to remove excess starch. Set aside.
4. In another pot, combine the grated Gula Melaka, coconut milk, pandan leaves, salt, and 1/2 cup of water.
5. Cook over medium heat, stirring occasionally, until the Gula Melaka is fully melted and the mixture thickens slightly, about 5-7 minutes.
6. Remove the pandan leaves from the mixture and discard.
7. Divide the cooked sago pearls into serving bowls, ensuring even distribution.
8. Pour the warm Gula Melaka mixture generously over the sago pearls.
9. Allow the pudding to cool at room temperature, then refrigerate for at least 2 hours to set and chill.
10. Serve chilled, garnished with additional coconut milk or a sprinkle of toasted coconut flakes, if desired.