Try this Malaysian sweet pudding by Laska Me’s Allen Woo.


  • 1 cup Tapioca (sago)

  • 2 cups water

  • 1 Pandanus leaf

  • Coconut Milk:

  • 200mL coconut cream

  • 5 tbsp brown palm sugar

  • 300mL soya milk

  • pinch of salt


  • 1.

    Soak Sago in water for about 10 minutes then drain.

  • 2.

    Heat water to boiling, place Sago and pandanus leaf to cook.

  • 3.

    Stir constantly to avoid Sago sticking together. Cook until Sago beging to turn transparent.

  • 4.

    Add ingredients for the coconut milk.

  • 5.

    Continue to stir until pudding is bubbling, remove from stove and wait to cool before serving

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