Combine palm sugar and water in a small pot and heat, stirring, until sugar has dissolved. Continue simmering until liquid reduces to around three quarters of a cup. Allow to cool.
Mix sago with half the palm sugar syrup, half the coconut milk and salt, and ladle into pour into six 100 ml (3½ fl oz) moulds. Cover and chill for an hour or two.
To serve, unmould sago onto individual serving plates, and top each one with a spoonful of the remaining palm sugar syrup and chilled coconut cream.
© 1998 All rights reserved. Published by Murdoch Books.