Sago, Pandan Leaves, Young Coconut

Ingredient :

  • Pandan sago, flying rabbit brand, 150 g.
  • 200 ml of clean water
  • 200 g grated coconut
  • 2 teaspoons of rice flour
  • 1/2 teaspoon salt
  • 750 ml coconut water
  • Young coconut 150 g.
  • 100 grams of granulated sugar
Pandan Sago

Method :

Step 1

Cut the young coconut, separate the pulp, separate the water to boil the sago.

Step 2

Separate the grated coconut into the coconut milk 200 g.

Step 3

Dissolve 2 teaspoons of rice flour with 2 tablespoons of clean water.

Step 4

Put the coconut milk pot on the stove Do not turn on the fire yet. Add salt and dissolved rice flour. Then turn on the fire, use low heat, stir until the coconut milk thickens. When the coconut milk has thickened, turn off the stove and set aside.

Step 5

Put 750 ml of young coconut water in a pot and bring to a boil. when the water boils Boil the sago for about 6 minutes, add sugar as you like.

Step 6

Then add young coconut meat, stir well, turn off the stove and put it in a serving cup. Topped with coconut milk