Instructions

1. In a saucepan, bring 4 cups of water to a boil. Add the sago pearls and cook for about 15 minutes, or until they become translucent. Drain and set aside.
2. In a separate saucepan, heat the coconut milk over medium heat. Add the finely chopped palm sugar and salt, stirring continuously until the sugar has completely dissolved.
3. Once the sugar is dissolved, add the cooked sago pearls, corn kernels, and green onion to the coconut milk mixture. Stir well to combine all ingredients.
4. Allow the mixture to cook for another 5 minutes, stirring occasionally, until it thickens slightly.
5. Remove the mixture from heat and let it cool for a few minutes.
6. Preheat a nom krok pan or a non-stick pan over medium heat and lightly grease it with vegetable oil.
7. Pour the sago mixture into the pan, filling each cavity about halfway.
8. Cook for 2-3 minutes, or until the bottoms are golden brown. Carefully flip each nom krok and cook for another 2-3 minutes until both sides are golden brown.
9. Remove the nom krok from the pan and repeat this process with the remaining mixture.
10. Serve the Nom Krok Sago warm, garnished with additional green onions if desired.