- 30 g sago, rinsed
- 300 ml milk
- 10 pandan leaves
- 200 ml thick santan sawit (palm milk)
- 60 g sugar
- 21/2 tsp gelatine powder, soaked in
- 45 ml water for 5 minutes
- 300 ml whipping cream
- 250 g palm sugar, chopped
- 20 ml liquid glucose
- 125 ml water
- 1/4 tsp salt
- 2 pandan leaves, knotted
Boil sago in water until transparent, rinse and drain. Soak in cool, boiled water until ready to use.
Place milk and pandan in a food processor and blend. Strain mixture.
Put pandan milk, santan sawit and sugar in a pan. Bring almost to a boil, then stir in gelatine mixture until dissolved. Remove from heat and whisk in whipping cream.
Place 1 tablespoon each of sago into six 125 ml dessert cups and pour pandanmilk mixture over, almost to the brim. Chill for 3 hours or overnight.
Combine syrup ingredients in a pan and simmer for 10 minutes, then strain and cool.
Invert pudding onto a dessert plate and drizzle palm sugar syrup over.