Sago Gula Melaka

Bring half the water to the boil in a saucepan and stir in the sago pearls.

Simmer for 12 minutes, stirring occasionally, until the pearls turn mostly translucent with only a small white dot in the centre.

Remove from the heat, cover, and leave to stand for 10 minutes until the pearls turn fully translucent.

Drain the sago in a fine-mesh sieve under cold running water, then divide between four glasses or moulds and chill for at least 2 hours to set.

Simmer the palm sugar with the remaining water, the pandan leaves and salt in a small saucepan for 8 minutes until dissolved into a thin syrup, then cool and remove the pandan leaves.

Turn out the set sago onto plates, pour over the coconut milk and palm sugar syrup, and serve.