Sago Balls with Coconut Milk

Steps

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1. 1
   Divide 500 ml water into five 100 ml portions. Add different food colorings to each (pink, lemon yellow, purple, green), leaving one portion white. Stir each until the color dissolves, adjusting intensity to taste.
   ▶ ≈0:28
2. 2
   Add 100 g of small sago pearls to each colored water. Soak for about 5 minutes until the sago begins to absorb water and the color becomes distinct.
   ▶ ≈1:02
3. 3
   After 5 minutes, the sago pearls are plump with moisture. Gently stir with a spoon to combine, then let rest for another 5 minutes.
   ▶ ≈1:11
4. 4
   Knead and rub the soaked sago to soften the dough. Roll into uniform balls about the size of a one-dollar coin, being careful not to make them too large as they become sticky.
   ▶ ≈1:33
5. 5
   Bring a large pot of water to a boil with enough water to fully submerge the sago balls. Add all the balls to the boiling water.
   ▶ ≈2:03
6. 6
   In the beginning, gently stir with a spoon to prevent the sago balls from sticking together. Once all the balls float to the surface, continue cooking for about 5 minutes, stirring occasionally to ensure even cooking.
   ▶ ≈2:27
7. 7
   Scoop the sago balls into a strainer and drain. Immediately transfer them to cold water to cool, which keeps them plump by saturating them with cold water and prevents them from shrinking excessively when they absorb the coconut milk.
   ▶ ≈2:54
8. 8
   In a pot, add 140 g granulated sugar, 1 tsp salt, and 5 pandan leaves. Pour in 1000 ml of pure coconut milk and heat gently until it is almost boiling but not quite at a rolling boil.
   ▶ ≈3:28
9. 9
   Pour the cooled, drained sago balls into the hot coconut milk and stir gently to combine. Serve immediately, either hot or chilled.
   ▶ ≈4:49