Ingredients
- 200ml water
- 200g pandan leaves
- 450g fine sugar
- 200ml Kara UHT Coconut Cream
- 500g dried granular sago
Method
- Blend pandan leaves and water, and strain with a fine strainer.
- Boil pandan extract and sugar. Add Kara UHT Coconut Cream and stir well.
- Add sago and stir until it is 80% cooked
- Pour into a tray and steam for 40 minutes.
- Coat with freshly shredded coconut fresh. Serve chilled or warm.