The bare basics ....
Just sago, coconut cream/milk and palm sugar syrup.
Simple, easy, minimalistic, yet a favorite among the locals and many non-locals who have tried it. An evergreen recipe. One that I'm not even going to "twist". It's just too perfect. One that can put a happy grin on my man's handsome face at any time. That's perfect!
Sissi of With a Glass made a comment on the previous post (Mango Pomelo Sago thingy) about having bought a packet of sago pearls (just because they look so cute) and wondering what to do with it. Here you go, Sissi, this one's for you. (PS: that comment really made me smile).
Sago pearls come in different sizes and colors. I like using the tiny white ones. The greens are probably pandan flavored or colored and the pinks .... hmm ...
Lately I've seen some yellows. Since I've no idea what is being used to color those things, I'm sticking to plain.
1 cup sago pearls
5 - 6 cups water (the more water you use, the less likely the sago will stick to your pot)
coconut cream / coconut milk
palm sugar syrup (or chopped palm sugar melted over a water bath)
Bring the water to a rolling boil.
Sprinkle sago pearls into the boiling water.
Boil for 10 minutes. Stir occasionally to prevent the sago from sticking at the bottom.
Switch off heat and put a lid on the pot. At this point, you'll still see some white dots.
Let sit for another 10 minutes.
Sago should look translucent and starchy.
Using a sieve, strain sago over cold running water, stirring to remove excess starch.
Spoon into molds, refrigerate until set.
Remove sago from molds.
Drizzle over coconut milk and palm sugar syrup ... as much as your sweet tooth will allow, and ...
(Alternatively, you can just put the sago into nice serving bowls, let it set and just pour on the coconut milk and syrup to serve).