This is the dessert which completes any curry tiffin meal. Sago is tapioca which is exported from this part of the world. It is served with a thick sugar from a palm tree and coconut milk.

Ingredients:

200 g/ 1/2 lb
700 ml/ 25 oz
200 g/ 1/2 lb
1 tbsp
6 tbsp
1/2
 

tapioca (sago)
water
gula Malacca (gula Melaka) or brown sugar
sugar
water
coconut, add 10 tbsp water, squeeze for milk, discard pulp or 225 ml/ 8 oz coconut milk or milk
pinch of salt

Method:

1. To make syrup, boil together gula Malacca, 1 tbsp of sugar and 6 tbsp of water over low fire to melt, cool and strain.

2. Sago Pudding: Bring the water to boil, rinse the sago, and then immediately add it to the boiling water. Stir until it reaches boiling point. Place in individual moulds, makes about 10 individual bowls, or one large mould. Chill in the refrigerator.

3. To serve: Place the coconut milk and syrup in individual bowls. Allow the guests to pour their own coconut milk and syrup over the sago pudding.