Sago Pudding with Coconut Milk

Ingredients

• 1/2 cup Small sago pearls
• 2 cups Coconut milk
• 1/4 cup Sugar
• 1/4 tsp Cardamom powder
• 1 tsp Rose water
• 2 cups Water

Instructions

1. 1Place the 1/2 cup of small sago pearls into a fine-mesh sieve. Rinse them thoroughly under cold running water for 30 seconds to remove any excess starch, then set aside.
2. 2In a large heavy-bottomed pot, combine the 2 cups of water and the rinsed 1/2 cup of small sago pearls. Place the pot over high heat and bring the water to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer gently for 15 to 20 minutes, stirring occasionally, until the sago pearls become mostly translucent with only a tiny white dot remaining in the center of each pearl.
3. 3Uncover the pot. Add the 2 cups of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of cardamom powder to the sago mixture. Stir gently with a spoon until all the ingredients are well combined and the sugar has dissolved.
4. 4Increase the heat to medium-low and continue to simmer the pudding, stirring constantly, for 5 minutes. The pudding should thicken slightly to a creamy consistency, coating the back of a spoon.
5. 5Remove the pot from the heat. Stir in the 1 teaspoon of rose water until fully incorporated.
6. 6Pour the sago pudding into individual serving bowls. You may serve it warm immediately, or allow it to cool to room temperature for 30 minutes before chilling it in the refrigerator for at least 2 hours to serve cold.

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