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Add a photoA local fav dessert from Malaysia; translucent sago, coconut milk and palm sugar.
Ingredients
- White sago (I used about 150g)
- Thick coconut milk - heat through gently and chilled
- 1 piece (about 200g) palm sugar - simmer with some water to get a thick syrup and chilled
- 4-5 pandan leaves
Directions
- Soak sago for 1 hour and rinse a couple of times.
- Boil water till it simmers.
- Add sago and pandan leaves.
- Stir in between and as soon as the sago becomes translucent and clear,drain away water.
- Rinse under cold/running water to cool down.
- Press sago into one big mould or smaller moulds/pudding cups.
- Cool down and leave it in the fridge to chill.
- For serving, gently slide sago on a serving bowl/cup.
- Drizzle/submerge with milk and palm sugar.
- Top up with fruits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 3 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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