Sago gula Melaka

Step 1: Bring 8 ¼ cups water to a full rolling boil in a large pan over a high heat. Pour in 7 oz small sago pearls in a thin stream, stirring all the time so the pearls don't stick together.

Step 2: Boil over a medium-high heat for 10–12 minutes, stirring now and then, until the pearls are clear with only a small white dot in the centre. A common mistake is draining them while still chalky-white: they'll stay hard in the middle once chilled. Turn off the heat, cover and leave 5 minutes so the last dots disappear.

Step 3: Tip into a sieve and rinse under 4 ¼ cups cold water, stirring gently, until the starchy water runs clear and the pearls separate. Don't rinse longer than needed or they lose their stickiness and won't set.

Step 4: Spoon into six small wet cups or moulds, press down, cover and chill for at least 2 hours, or overnight, until firm.

Step 5: Meanwhile simmer 6 ½ oz palm sugar (gula Melaka), ½ cup water and 2 pandan leaves over a low heat for 5–6 minutes, stirring, until dissolved and lightly syrupy. Strain and cool; it thickens as it cools.

Step 6: Warm 1 cup coconut milk with ¼ tsp salt over a low heat just until the salt dissolves, without boiling, then cool and chill.

Step 7: Turn the sago puddings out onto plates or bowls, pour over a little coconut milk and plenty of syrup, and serve cold.