Love the chewy texture of the sweet sago pearls paired with coconut milk drizzle which has a slight salty after taste. Great when served chilled.
This dessert looks easy but not at all. You need to be patience in cooking the sago. But this will definitely worth the effort when you enjoy this dessert at the comfort of your home.
Important notes:
Do not rinse the sago or soaked the sago beforehand. Only put sago when water is boiling hot. If you soaked them or put into pot when water not boiling, by the time water boiled, the sago already soften and they will crushed / melts into smaller pieces and turns sticky. Thus, not retaining the pearl shape.
Ingredients : (makes 3 vodka cups)
(A)
30g Sago (small white)
300ml Water (or more)
1/2pc Pandan Leaves
20g Sugar
(B)
120ml Coconut Milk
Pinch of Salt
3 tbsp Water
1/2 pc Pandan Leaves
Step by Step to cook (A) :
1. In a pot, bring water & pandan leaves to a boil.
2. Add few drops of red colouring into the water.
3. Once water boiling, add in sago pearls.
4. Keep stirring continuously, simmer on low heat for 20 minutes.
5. Add in sugar, stirring continuously for another 5 mins till sugar dissolved. At this point of time, the liquid in the sago will thickens. (add abit more water if you finds it too dry). It will easily stick to the base of the pot if the liquid gets dry.
6. Turn off heat. At this time, if the sago has fully turn transparent, it's ready. If you still sees a tiny white dot in the center of the sago, cover the pot & leave aside for another 5-10 minutes.
7. Strain the mixture to remove the excess starchy liquid.
8. Then scoop cooked sago into cups.
To cook coconut drizzle sauce (B).
1. Heat up all the ingredients in (B) above.
2. Do not overboiled.
3. Drizzle over sago cups and leave to cool down. (keep the extra sauce in fridge if you need extra drizzled)
4. Transfer to fridge to chill for about 2 hours or more (depends how big is your servings)
5. Serve chilled.
Happy Cooking.