Sago with gula Melaka

Ingredients:
Sago pudding
200g sago
1 litre water
A pinch of salt

Gula Melaka syrup:
100g gula Melaka
50g rock sugar
50g sugar
2 bunch of pandan leaves, knotted
1 cup water
200ml freshly squeezed thick coconut milk + ½ teaspoon salt (may be substituted with evaporated milk)
6-8 bowls/ jelly moulds

Method: Syrup
1. Bring all syrup ingredients to a boil and simmer for 10 minutes or until syrup thickens.

2. Sieve syrup into a clean jar until needed.

Sago pudding:
1. Bring water to a boil in a pot, add in salt and sago crystals and boil over medium heat for 10 minutes, stirring occasionally with a spoon.

2. Turn off heat, cover the pot with a lid for 10 minutes. Remove lid and stir to check if the sago crystals are cooked (they should be transparent). If some of the sago are still opaque, cover lid again and leave for another 5 minutes.

3. Once sago crystals are cooked, wash in running tap water and drain in colander.

4. Spoon sago into bowls and refrigerate till set.

To serve:
1. In a bowl, combine coconut milk with salt and stir until salt dissolves.

2. Remove the sago pudding from the mould, top with some syrup and pour over coconut milk. Serve immediately.