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Method :
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1. Soak pearl sago in water for 5 minutes.
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2. Bring 5 cups of water to boil in a large pot. Add pearl sago and keep stirring till sago turns transparent.
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3. Pour into a strainer and rinse under a running tap till cool.
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4. Drain excess water and pour into a bowl. Add 3tbsp sugar and a pinch of salt. Mix well and scoop into individual moulds to set. Chill in refrigerator.
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5. Mix coconut milk and water together. Add the pandan leaves. Bring to boil. Remove pandan leaves, stirring in between to prevent curdling. Add 2 tbsp of sugar, remove from heat and cool in refrigerator.
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6. Dissolve palm sugar with 2 tbsp of hot water. Chill in refrigerator.
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7. To serve, spoon the palm sugar syrup and coconut milk over the chilled sago.
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