Malaysian Sago Pudding with Palm Sugar

Instructions

1. Prepare the sago
   Rinse the sago pearls in cold water and drain. Bring 5 cups of water to a boil in a large pot. Add the sago pearls and cook over medium heat, stirring occasionally to prevent sticking, for about 15 minutes or until the pearls become translucent with a small white dot in the center.
2. Complete the sago cooking
   Once most of the pearls are translucent, turn off the heat, cover the pot, and let stand for 5-10 minutes until the pearls are fully translucent. Drain the cooked sago in a fine mesh sieve and rinse under cold running water to remove excess starch and prevent clumping.
3. Make palm sugar syrup
   In a small saucepan, combine the palm sugar, pandan leaves, and 1/2 cup water. Bring to a simmer over low heat, stirring until the sugar is completely dissolved. Remove from heat, discard the pandan leaves, and allow the syrup to cool to room temperature.
4. Prepare coconut milk mixture
   In another saucepan, combine the coconut milk, salt, granulated sugar (if using), and 2 pandan leaves. Heat gently, stirring occasionally, until warm but not boiling. Remove from heat, discard the pandan leaves, and let cool.
5. Assemble the dessert
   Divide the cooked sago pearls among serving glasses or bowls. Pour the cooled palm sugar syrup over the sago, filling about 1/3 of each glass. Carefully pour or spoon the coconut milk on top as the final layer.
6. Chill and serve
   Refrigerate the dessert for at least 2 hours, or until thoroughly chilled. Garnish with fresh fruit slices if desired before serving. The dessert can be prepared up to 24 hours in advance and kept refrigerated.