Sago gula melaka with salted coconut milk

Instructions

1. Bring a very large pot of water to the boil. While stirring the water, gradually add the sago (if the sago immediately falls to the bottom it can stick to the bottom of the pot). Simmer the sago, stirring occasionally, for 12 -15 minutes or until it rises to the top and you can't see too many opaque white centres in the sago pearls.
2. Strain the sago through a sieve, then transfer to a very large bowl of cold water. Watch out the sago will be very hot and the starchy liquid will retain the heat so don't burn yourself. Stir the sago in the cold water to cool down, then strain in the sieve again. (The sago will stick to the sieve but you can use a brush to clean the sieve relatively easily under running water.)
3. Place the rinsed sago into a lightly oiled or non-stick bundt tin. Refrigerate for 3-4 hours.
4. Meanwhile, roughly chop the coconut sugar and place in a small saucepan with 185 ml (¾ cup) water, the pandan leaves and ginger. Bring to a simmer, then simmer for 5 minutes or until a light syrup forms. Remove from the heat and allow to cool. Strain out the ginger and pandan and refrigerate the syrup for at least 1 hour.
5. Place the coconut milk and salt in a small saucepan and simmer over low heat for 5 minutes or until slightly thickened. Remove from the heat, transfer to a jug and refrigerate until cool.
6. Serve the sago with the syrup and coconut milk poured over the top.