Pandan Panacotta


  • 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


  1. Boil sago in water until transparent, rinse and drain. Soak in cool, boiled water until ready to use.
  2. Place milk and pandan in a food processor and blend. Strain mixture.
  3. 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.
  4. 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.
  5. Combine syrup ingredients in a pan and simmer for 10 minutes, then strain and cool.
  6. Invert pudding onto a dessert plate and drizzle palm sugar syrup over.