PANDAN SAGO GULA MELAKA PUDDING

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]

Ingredients

[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

200 gm palm sugar [gula Melaka] + 100 ml water + 1 blade pandan leaves

1. 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].
2. 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.
3. Scoop sago into individual mould.  Chill in the fridge for 45 minutes before serving.
4. Meanwhile, simmer coconut milk over low heat until thick.  Set aside.
5. Bring gula melaka, water and pandan leave to boil and simmer until thick.  Strain, set aside.
6. 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