INGREDIENTS:
- 500gm sagu seeds
- Water for boiling sagu
- A lump of sugar Melaka
- A bowl of water
- 2 tablespoons sugar
- 1 cup coconut milk
- Pinch of salt
- Pandan leaves
HOW TO:
- Boil the water. Gradually add the sagu seeds and stir.* Can buy sagu seeds that have been prepared green or pink coloring. If using sagu seeds are white, may have shed little green or red dye. Stir over medium heat until all the flowers and sagu looks clear color.
- Filter and rinse sagu starch so lost. Set aside for a moment and then pour into the container of choice.
- Heat a bowl of water and add sugar palm sugar and pandan leaves. Stir over low heat until dissolved. Filter.
- Heat the milk with a pinch of salt. Apply heat until slightly boiling. Stirring constantly so not lumpy.
- Serve sagu with coconut milk and palm sugar sauce earlier. More delicious when chilled beforehand.