with condensed milk and gula melaka syrup
For the sago pudding:
1L of water
200g sago or a mix of sago and cendol
For the sauce:
1 can of condensed milk, chilled
1 bottle Gula Melaka syrup of choice (usually available at the baking ingredients shop or baking section in a supermarket)
Method
- In a large pot of boiling water, add sago pearls. Stir constantly to prevent the sago from settling on the bottom of the pot. Cook until the sago pearls are completely translucent, and no longer have white opaque centres. It will take a while, about 20 to 30 minutes. Repeat the process with cendol (if using)
- Strain the sago pearls and rinse under running cold water to wash off excess starch. This will prevent the sago pearls from sticking too much.
- Pour the sago into a serving bowl and chill in the fridge for at least 1 hour.
- Serve with chilled condensed milk and gula melaka syrup.
