This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
To make the infused cream; pour the coconut milk in a saucepan, add the grated jaggery along with 3 pandan leaves and cardamon.
Mix and bring to boil on a medium heat then reduce the heat to low. Simmer for 5 minutes then remove the pan from the heat and set aside to cool.
To caramelize the pineapple; Place the butter in a large frying pan on a medium to high heat and add the pineapple cubes along with brown sugar.
Reduce the heat to medium and cook for 4-5minutes. Until the pineapple has turned golden brown and is beginning to caramelize.
To make the coconut jam; place the Jaggery in a medium saucepan with 150ml water, bring to the boil, then reduce the heat to medium and add the coconut along with ½ tsp salt. Stir well then cook for 15 minutes. Remove from the heat and set aside.
To make the sago; Place the sago in a saucepan and add 2 tsp vanilla essence. Pour 1 litre of water and bring to boil. Reduce the heat to medium and simmer for 12-15 minutes
Pour in the infused coconut cream, discarding the pandan leaves. Heat through the sago for 1 minute and set aside until ready to serve
Pour the sago into cups and top it up with caramelized pineapple and Coconut jam and enjoy!
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