Eastington@Paddington

from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 38) by Simon Goh and Roberta Muir

I used a chinese tea cup for the mould, and greased with coconut milk for easy removal. I didn’t bother breaking up the palm sugar. I put 100g block in 1/4 cup of water and put on low (Induction 1) when I started making the tapioca. It was completely dissolved by the time I served the dessert.

Second version:

I didn’t have any sago, so I substituted tapioca. Sago is made from tropical palm trees, whereas Tapioca is made from the cassava roots. (See https://www.thespruceeats.com/sago-vs-tapioca-pearl-3030148)

Delicious and simple apart from straining the starch off the cooked pearls. That is time consuming, sticky and messy. 

Otherwise the sauce in the simplest form is just palm sugar dissolved in water. I don’t bother breaking up the palm sugar (unless you are in a hurry) otherwise it will slowly dissolve in water on low temperature.

Served with coconut milk.

I note Charmaine Solomon: 
-adds a cinnamon stick whilst cooking the pearls, which are otherwise fairly tasteless, but provide a wonderful texture,
-adds pandan leaves whilst cooking the palm sugar which would add aromatics similar to vanilla, rose and almonds, and
-adds a good pinch of salt to the coconut milk to accentuate the flavour. All things to try next time!