Sago Kueh Kueh

• 400g Sago
• 1 litre water
• 400g Gula Melaka (palm sugar) for syrup
  
• 1 tbsp sugar for syrup
  
• 200ml water for syrup
• coconut milk for serving

Soak the sago in water for 15 mins and wash a few rounds like washing rice. Spoon the drained sago into a pot and fill with the 1 litre of water. On high fire, keep stirring and churning the mixture till ALL the sago dissolves. Have a little patience and stamina in churning the mixture which gets thicker and thicker, increasingly difficult to stir. The sago mix has to be free of opaque white spots.

In a separate pot, heat dissolve the Gula Melaka, sugar and 200ml of water together. Once combined, the syrup is ready.

Spoon the sago mix into mound-moulds and chill for at least half and hour to an hour before flipping out and serving with the syrup.