Ingredients
- 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
Directions
- 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.
