Malaysian Sago Pudding

Instructions

1. Prepare the sago pearls
   Rinse the sago pearls in cold water. Then soak them in water for about 15 minutes. Drain and set aside.
2. Cook the sago pearls
   Bring 5 cups of water to a boil in a medium saucepan. Add the soaked sago pearls and cook over medium heat, stirring occasionally to prevent sticking. Cook until the pearls turn translucent with a tiny white dot in the center, about 15-20 minutes.
3. Rinse and cool the sago
   Once cooked, drain the sago pearls in a fine-mesh sieve and rinse under cold running water to remove excess starch and prevent them from sticking together. Set aside to cool completely.
4. Prepare the palm sugar syrup
   In a small saucepan, combine the palm sugar, granulated sugar, and 1 cup of water. Add one knotted pandan leaf. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Simmer for 5 minutes until slightly thickened. Remove the pandan leaf and allow the syrup to cool.
5. Make the coconut cream
   In another saucepan, heat the coconut milk with the remaining pandan leaves and salt. Bring to a gentle simmer (do not boil) for about 5 minutes. Remove from heat, discard the pandan leaves, and let it cool to room temperature.
6. Assemble the pudding
   Divide the cooled sago pearls among serving glasses or bowls. Pour some palm sugar syrup over the sago, followed by a generous layer of coconut milk. You can layer them for a nice presentation or serve with the components separate so guests can mix to their preference.