Sago Pearls with Pandan Sauce
Ingredients
- sago pearls
- food coloring (a little)
Pandan sauce
- 2 cups water
- condensed milk (a little)
- one box coconut milk
- pandan leaves
- one piece palm sugar
- pinch of salt
- vanilla extract or taro extract
Preparation
Boil small sago pearls until they become translucent and the eyes disappear
Strain the sago and rinse with tap water while hot to prevent clumping and ensure beads remain beautiful
Separate the sago and add a little food coloring
For the sauce, cook on low heat with 2 cups water, a little condensed milk, one box coconut milk, pandan leaves, one piece palm sugar, a pinch of salt for richness, and perfume with vanilla extract or taro extract
Tips
Rinse sago immediately after boiling to avoid it becoming clumpy
