KEY POINTS:
For those with a sweet tooth, this sago-based pudding is thickened up with coconut cream and served with syrupy palm sugar
Serves 4
1 cup palm sugar, finely grated
1 tsp salt
1 1/4 cups sago
3/4 cup thick coconut cream
1. Combine the palm sugar with water in a small saucepan. Cook over a medium heat for 3 or 4 minutes until the sugar dissolves then bring to a boil and cook until reduced and thickened - approximately 6 minutes. Chill.
2. Cook the sago in a saucepan of salted boiling water, stirring every couple of minutes, for 10 minutes or until translucent. Carefully drain then transfer to a bowl and chill.
3. Just before serving, stir of the palm sugar syrup into the sago. Spoon the sago into glasses or bowls, pour over the remaining syrup then pour over the coconut cream.
