Cooking steps:
1. Boil a pot of water. Add the pearl sago. If you want to cook more sago, boil more water in a larger pot. Stir occasionally until no white spots are visible (or most of them if not 100%) When you are convinced that the sago is cooked, use a siever to transfer the sago into a serving container or mould. Cooking this would take about 20 minutes.
2. Simmer one mug of water with gula melaka block. If the block is big, use 1. If block is small, use two. I suggest buying a small block so that you will save the agony of cutting it into smaller pieces. The gula melaka block will gradually dissolve as the water is slowly simmering. Stir occasionally until the block fully dissolves, and continue to simmer to achieve the desired consistency which is not too runny as I prefer it. This would take about 20 minutes.
3. Mix one and 1/3 mug of water with 1 ladle of powder coconut cream, 1 table spoon of rice flour and a pinch of salt, then slowly simmer in a pot. Stir continuously until you get the desired consistency, which is as thick as sauce like I prefer. This would also take about 20 minutes.
Serve cold on a hot day like today, really yummeh 😋😋😋