Sago Gula Melaka

Ingredients

• 3 ltrs water
• 1 cinnamon stick
• 2 pandan leaves, fresh or frozen*
• 150 gms sago, rinsed and drained
• 300 mls coconut milk
• pinch of salt

Gula Melaka Syrup:

• 400 gm block of gula melaka (palm sugar)*
• 3 pandan leaves*
• 500 mls water
• 400 mls coconut milk
• pinch of salt
• * available from Asian food stores.

Method

Bring water to the boil in a large pot with the cinnamon stick and pandan leaves. Boil for five to 10 minutes, then turn off the heat and slowly pour in sago and cover. Let stand for 10 minutes. The sago will cook in residual heat and become clear.

Run cold water into the pot. Drain in a sieve and discard the cinnamon stick. Turn the sago out into a bowl, then stir in the coconut milk and salt.

Divide into individual ramekins and chill for two to four hours until set.

Turn out on to a dish and serve with syrup and coconut milk.

To Make Syrup:

Chop block of gula melaka into small pieces and place in a pot with the leaves and water. Heat gently until melted and slightly reduced.

Strain through a sieve. Cool and chill.

Add coconut milk (thin with water if too thick) and salt.