As I have always mentioned, I love sago either sweet or savoury. This is another recipe which I have tried from this month's selected cookbook 'In Love With Pandan'. The pudding turned out so well and it is like eating a bowl of cendol.
This recipe is quite similar to my earlier post [here], but I like this one better with the pandan flavour. It is easy to prepare with only 3 procedures to follow.
Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]
[makes 8 dessert bowls]
300 gm sago - rinsed, drained and soaked for 10 minutes - drained
1 litre or more water
1 tsp pandan paste
200 ml thick coconut milk + 1/4 tsp salt
- Bring water to boil in a saucepan, add in soaked sago to cook. Stir constantly to prevent clamping, cook until sago is translucent [about 15 minutes].
- Remove from heat, strain into a fine strainer and rinse under running tap water to remove the starch. Drain well and transfer into a bowl. Add in pandan paste, mix well.
- Scoop sago into individual mould. Chill in the fridge for 45 minutes before serving.
- Meanwhile, simmer coconut milk over low heat until thick. Set aside.
- Bring gula melaka, water and pandan leave to boil and simmer until thick. Strain, set aside.
- Serve chilled sago with coconut milk and palm sugar syrup.
I'm linking this post with Cookbook Countdown Event#4 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray