200g/1 packet sago - soak in water for about an hour. In between rinse two or three times and drain off the water
4 to 5 pandan/screwpine leaves
2 1/2 tbsp sugar
1 tbsp cornflour (to bind sago together)
Fresh grated coconut - as needed
Pinch of salt
Method
Blend/process pandan leaves with half cup of water.
Strain to extract the juice.
Pour into soaked sago.
Set aside for half an hour - to color and scent the sago.
Drain off the juice,
Gently mix sago with sugar and cornflour.
Pour into a lightly oiled baking tray/pan.
Steam till sago is translucent.
Remove from steamer and carefully cut into pieces.
Roll over coconut mixed with a pinch of salt.
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