Neil Perry

Coconut Sago with Dark Palm Sugar Syrup

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Preparation info
    • Difficulty

      Medium

Appears in
top 1000Balance and Harmony: Asian Food
Balance and Harmony

By Neil Perry

Published 2008

  • About

Again, this one is all about the texture. The sago carries the flavour of the sugar and coconut cream beautifully.

Ingredients

  • 375 g (13 oz) sago, rinsed well
  • 200 ml (7

Method

Bring a large pot of water to the boil. Add the sago and cook, whisking frequently, for 12–15 minutes, or until the granules are completely transparent. Drain and then rinse under cold running water to remove any excess starch. Combine the sago with 3 tablespoons of the coconut crea