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A local fav dessert from Malaysia; translucent sago, coconut milk and palm sugar.

Prep time:
Cook time:
Servings: 3 person


Cost per serving $0.00 view details
  • White sago (I used about 150g)
  • Thick coconut milk - heat through gently and chilled
  • 1 piece (about 200g) palm sugar - simmer with some water to get a thick syrup and chilled
  • 4-5 pandan leaves


  1. Soak sago for 1 hour and rinse a couple of times.
  2. Boil water till it simmers.
  3. Add sago and pandan leaves.
  4. Stir in between and as soon as the sago becomes translucent and clear,drain away water.
  5. Rinse under cold/running water to cool down.
  6. Press sago into one big mould or smaller moulds/pudding cups.
  7. Cool down and leave it in the fridge to chill.
  8. For serving, gently slide sago on a serving bowl/cup.
  9. Drizzle/submerge with milk and palm sugar.
  10. Top up with fruits.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 3 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%


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