Sago Pudding Recipe
120 g santan instant coconut powder*
12 screw pine leaves
½ teaspoon salt
1 tablespoon sugar
285 g pearl sago (small tapioca pearls)
¼ teaspoon salt
3 tablespoons sugar
455 g palm sugar
155 g coarse sugar
Boil 570 ml water with 6 screw pine leaves for 5 minutes. Allow to cool. Whisk in santan powder and add ingredients A. Strain santan milk and cool in fridge.
Soak pearl sago for 5 minutes. Drain well in colander. Bring 625 ml water to boil in a saucepan. Lower heat, and pour in the pearl sago, stirring as you pour. Keep stirring until sago turns transparent. Drain with a strainer and leave to stand under running tap for 3 minutes. Drain excess water and pour sago into a bowl. Add in ingredients B and stir well. Scoop into a well rinsed jelly mould to set. Chill in refrigerator.
Palm sugar syrup:
Boil ingredients C in 345 ml water. Cut 6 screw pine leaves into 1 inch lengths and allow to boil together with the syrup for about 10-15 minutes or until mixture turns syrupy. Strain and allow to cool.
Top chilled pudding with syrup and chilled santan milk. Serve with a few ice chips.
* Equivalent to 4 lb white grated coconut.