Sago pudding with evaporated milk and thick palm sugar is a dessert made of sago pearls. This dessert is a big favorite in countries like Singapore and Malaysia.
- 4 tbsp sago
- 930 ml water
- 250 ml evaporated milk
- 70 g palm sugar
- Soak sago for an hour.
- Pour sago into boiling water to cook until it turns translucent.
- Pour the sago into small bowls or in a muffin pan. Keep them in the refrigerator for at least 2-3 hours.
- Boil evaporated milk and set aside. In a clean pot, melt palm sugar in water over low to medium heat . Mix well and set aside. Leave evaporated milk and palm sugar to cool to room temperature.
- Once sago pudding is ready, pour some evaporated milk on it and drizzle palm sugar syrup over it.