Ingredients
10
10 servings
- •10 cups water
- •7 ounces pearl sago, rinsed and drained
- •7 ounces palm sugar
- •½ cup water
- •2 cups canned coconut milk
Instructions
- Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.
- In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.
- Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.
Nutritional Facts
Per 10 servings
- Calories: 234
- Carbohydrate: 38g
- Fat: 10g
- Fiber: 1g
- Protein: 1g
- Sugar: 19g
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