250g sago, soak in water for 30 minutes then drain
8 cups (2l) water
1 cup (250ml) coconut milk
salt to taste
Palm syrup Sauce:
300g palm sugar, break into pieces
1 1/4 cups (310ml) water
Directions Prep:5min › Cook:7min › Extra time:18min › Ready in:30min
Boil water in a deep pan. Add sago and stir. Cook until it becomes transparent. Remove from heat and rinse the sago in a wire mesh sieve under cool running water to remove excess starch.
Spoon the sago into individual serving molds or one large round mold and refrigerate until chilled.
Heat the coconut milk over low heat and stir in a touch of salt. The coconut sauce should have just a hint of saltiness. Remove from heat and reserve.
For the palm syrup, simmer the broken pieces of palm sugar with water in a saucepan. Stir until all the sugar is dissolved. Strain the syrup through a sieve into a pitcher.
To serve: Unmold the sago pudding into a shallow bowl. First pour in the coconut sauce then the syrup over the pudding. If serving individual portions, add the amount of sauce/syrup according to individual preference.