Who doesn’t heart pristine clear sago drenched with gooey sweet Gula Melaka sauce mix with savoury warm coconut milk custtard?
Prepare a large pot of water and bring it to boil. When it’s boiling, add in the sago. Stir frequently as the water returns to the boil so that they don’t stick. The sago will float to the surface and be transparent when cooked. Add a dollop of pandanus leave flavouring/essence for the fragrant and the color.
Strain the sago and run them under cold water a couple of times to remove the starch.
- If you have jelly mold, you can use them, otherwise I improvised by using my cupcake holder mold. Add sago, stir to combine and pour into a jelly mould. Leave them to set in freezer for about 1 hour – so the sagos will stick together.
- Get ready your Gula Melaka and put 2-3 tablespoon of water over medium heat and leave it on low heat, until sugar has dissolved. Stir until completely dissolved and then strain through a fine sieve into a ring jelly mould and refrigerate for approximately 1 hour.
To warm up your coconut milk, simple put a double boiler or just heat it up in Microwave till it slighly bubbles on the top.
To serve, remove the sago from the mold into serving bowl, scooped in the Gula Melaka sauce, and add a dollop of coconut milk custard on top. Enjoy!