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- Cuisine: Malaysian
Ingredients
300g sago
1 egg white
200g palm sugar, chopped
½ cup water
4 tbsp white sugar
1 can coconut milk
Preparation
Bring a large pan of water to the boil and when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked. Strain and rinse with cold water a couple of times to remove the starch.
In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine and pour into a jelly mould. Chill until set, about 1 hour.
Stir palm sugar and water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved and then strain through a fine sieve into a ring jelly mould and refrigerate for approximately 1 hour.
Turn sago out onto a serving plate, Cut into wedges and serve topped with a little of the coconut milk and syrup.
Malaysian Restaurants
Displaying 10 of 85 Malaysian Restaurants.
| Restaurant | Suburb | |
| 1. | Chinta Ria | St Kilda |
| 2. | Harry's Singapore Chilli Crab | Sydney |
| 3. | Abell's Kopi Tiam | Manuka |
| 4. | Asian Cafe | Canberra City |
| 5. | Dickson Asian Noodle House | Dickson |
| 6. | Leong Kitchen | Campbell |
| 7. | Rasa Sayang | Dickson |
| 8. | Sammy's Kitchen | Canberra City |
| 9. | Timmy's Kitchen | Manuka |
| 10. | Rendezvous Cafe | Darwin |
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