Sago Coconut Pudding

Coconut milk is a good friend with sago, they is a good match. Thanks for the recipe.

Adapted from : Happy Flour
(make 8 yields for small mould)

Coconut layer

20 gm rice flour
20 gm green pea flour (I'm used corn flour)
225 ml concentrated coconut milk 
150 ml water
50 gm sugar(I'm used 40 gm)
1/8 teaspoon salt

(I used a can of coconut milk(400 ml)- 50 ml for sago layer and 350 ml mix with some water to get total 375 ml for coconut layer)
(I'm omit the pandan leaves because recently doesn't went to chinese grocery shop, the result coming out still very good)

Sago layer

80 gm pearl sago
2 blades pandan leaves
half pot of water

70 gm palm sugar (chopped)
15 gm sugar
1/4 teaspoon salt
45 ml water
2 blades pandan leaves 

50 ml concentrated coconut milk

Method for coconut layer:

1. Mix all the ingredients together in a pot until well-blended. 
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into mould and lightly knock it on the table top to even out the surface.

Method for sago layer:

1. Boil half pot of water and pandan leaves together.
2. Discard pandan leaves and add in the pearl sago.
3. Cook until sago appear clear, remove from fire and drain.(remember: all the sago must transparent)
4. Boil palm sugar, sugar, salt, pandan leaves and water until sugar dissolved.
5. Strain syrup into pearl sago. 
6. Add in the coconut milk and stir well.
7. Return it to the fire and bring to a gentle simmer for a while.
8. Once it started to boil, remove from fire.
9. Spoon sago mixture into the half filled mould.
10. Leave it aside to cool then chill them in the fridge.