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Malaysian Recipe : Sago Pudding


4 oz SANTAN instant coconut powder
12 screw pine or pandan leaves


  • 1 tsp salt
  • 1 tbsp sugar
  • 10 oz pearl sago


  • 1 tsp salt
  • 3 tbsp sugar


  • 16 oz palm sugar
  • 5 oz coarse sugar


Santan milk:

  1. Boil 20 fl oz. water with 6 screw pine leaves for 5 minutes. Allow to cool. Whisk in SANTAN powder and add A.
  2. Strain SANTAN milk and cool in fridge.

Pearl sago:

  1. Soak pearl sago for 5 minutes. Drain well in colander.
  2. Bring 22 fl oz. water to boil in a saucepan. Lower heat, and pour in the pearl sago, stirring as you pour. Keep stirring till sago turns transparent.
  3. Drain with a strainer and leave to stand under running tap for 3 minutes. Drain excess water and pour sago into a bowl. Add in B and stir well. Scoop into a well rinsed jelly mold to set. Chill in refrigerator.

Palm sugar syrup:

  1. Boil C in 12 fl oz. water. Cut 6 screw pine leaves into 1 inch lengths and allow to boil together with the syrup for 10 to 15 minutes or till mixture turns syrupy. Strain and allow to cool.

To serve:
Top chilled pudding with syrup and chilled SANTAN milk. Serve with a few ice chips.

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Last Modified: 11/27/11.