Gula Melaka

Wash the sago, pour into a pot and cover with water. Bring to the boil and cook until the sago becomes clear, Pour into a sieve and rinse under cold running water to remove all the starch.

Pour into a mould and place ‘n the refrigerator to set.

In a pan cover the gula melaka sugar with ½ pint (250 ml) of water and bring to the boil. Add the ginger slices and continue to cook until the sugar has all dissolved into a syrup.

Allow to cool. Mix the coconut milk with the salt and chill. To serve, put a little of the sago into individual bowls and pour over the coconut milk and the gula melaka syrup according to taste.

*N.B. This is date palm sugar. If this is not available dark brown sugar may be used. Other palm sugars for example thai works better than brown sugar.