sago pudding with gula melaka

ingredients:

200g sago (this is a starch made from the sago palm; you can substitute tapioca [cassava flour] if not available)
700ml water
200g gula Malacca (palm sugar), or substitute a good brown sugar
1 tbsp sugar
6 tbsp water
225ml coconut milk

Method:

Combine the gula Malacca, 1 tbsp sugar ad 6 tbsp water in a pan and heat until melted and combined. Strain through a fine sieve and set aside.

For the sago pudding, add the 700ml water to a pan and bring to a boil. Rinse the sago and immediately stir into the boiling water. Continue stirring until the mixture reaches boiling point the divide between 10 individual ramekins. Allow to cool then chill in the refrigerator for at least 2 hours.

To serve, place the coconut milk and gula Malacca in bowls and set these on the table. Serve the sago puddings and allow the guests to add coconut milk and syrup to their own taste.