Malaysian Som Som Sagu Dessert
Ingredients
Sagu
- 1 cup sago
- 3 cups water
- 2 pandan leaves
- a pinch of green food coloring
Kanji som
- 1/2 cup rice flour
- 4 cups coconut milk
- salt to taste
Sweet syrup
- 1.5 cups water
- 4 pieces palm sugar or brown sugar
- 1/4 cup granulated sugar
- 2 knotted pandan leaves
Preparation
Combine all sweet syrup ingredients and cook on medium heat until it boils.
Strain the syrup and cool it completely.
Sagu cooking
Boil water with pandan leaves until it reaches a boil and add green food coloring.
Remove the pandan leaves.
Add the sago and stir until the mixture thickens; at this stage, the sago may still have white centers.
Pour the sago mixture into a small container.
Steam for 15 minutes until the sago is clear.
Cool completely. Alternatively, stir until the sago is clear without steaming by adding more water.
Kanji som cooking
Combine all kanji som ingredients in a pot.
Cook on medium heat until thick and bubbly, stirring constantly to prevent lumps.
Pour the mixture over the prepared sagu.
Cool completely.
Notes
You can use brown sugar instead of palm sugar in the sweet syrup if desired.
