• 750 g milk
  • 1 tsp of vanilla extract
  • 100 g sago
  • 30 g grated coconut
  • 350 ml santan sawit
  • 150 ml cream
  • 90 g sugar
  • 50 g almond powder
  • 50 g sugar
  • 2 tbsp Malaysian palm oil
  • 50 g flour
  • purple edible flower or fruits


  • Pour in the milk into a pot and add in vanilla extract and sago.
  • Cook on a slow stove for 20 minutes and stir frequently.
  • At the end of cooking process, add sugar, bring to a boil and let it cool.
  • Bring to warm the santan sawit with the cream, add the grated coconut, then remove from heat after 10 minutes.
  • Strain and add to the sago. Mix thoroughly.
  • In a bowl, combine the almond powder, sugar, flour and Malaysian palm oil.
  • Knead until you reach crumble texture.
  • Cook the crumble in the oven at 180°C for 8 minutes.
  • Pour in the sago into a black bowl for contrast. Cover with Malaysian palm oil crumble and garnish with fruits or edible flowers.