Coconut Sago Pudding (Sago Gula Melaka)

Instructions

1. Bring the 2000 ml water to a hard rolling boil in a large pot. Sprinkle in the small sago pearls while stirring so they do not clump.
2. Boil hard, stirring often, until the pearls are mostly clear with a small white dot in the centers, 6 to 8 minutes. Turn off the heat, cover and let stand until fully translucent, about 10 minutes.
3. Tip the sago into a fine sieve and rinse under cold running water, stirring gently, until the pearls feel smooth rather than gluey, about 1 minute. Drain well.
4. Pack the sago firmly into the six cups, smooth the tops, cover and refrigerate until set and cold, at least 2 hours.
5. Meanwhile, simmer the gula melaka with the 100 ml water and the pandan leaves over low heat, stirring, until dissolved and syrupy, about 5 minutes. Strain through a fine sieve and cool to room temperature, about 30 minutes.
6. Warm the coconut milk with the salt over low heat, stirring, just until steaming, 2 to 3 minutes; do not let it boil. Cool to room temperature, about 20 minutes.
7. To serve, run a thin knife around each cup and turn the sago out into a small bowl. Spoon about 3 tbsp coconut milk around each pudding and top with 1 to 2 tbsp gula melaka syrup.