Cassavo and Sago Recipe

Cassavo and Sago Recipe

600g cassava root (pick the yellow ones; skinned and cored,

  cut into short pieces)

4 pandan (screwpine) leaves

80g palm sugar

50g sugar

a pinch of salt

200g coconut milk

50g jumbo sago pearls (cooked)

5 bowls water

Method:

To cook sago, boil half a pot of water and then put in the sago pearls.  Cook over low heat until done (when they look transparent) and drain.  Do not soak large sago pearls in water as they will melt.  Set aside.  Bring 5 bowls of water to the boil, add cassava root and pandan leaves.  Cook over low heat until the cassava is completely done.  Put in the palm sugar, sugar and salt.  Stir well.  Mix in coconut milk, bring to the boil and switch off the heat.  Add sago pearls and mix well.  Serve.