Ingredients

• 2 packs Chinatown Coconut Glutinous Rice Balls
• 1 pack Chinatown Durian Glutinous Rice Balls
• 75g Black Large Pearl Sago
• 1L water
• 200mL Coconut milk
• Pinch of Salt
• Knot of Pandan Leaf (optional)
• 200g Palm Sugar (roughly chopped)
• 100mL Water

Method

Coconut Milk
1. Add coconut milk, salt and pandan leaf to a pot. Stir and bring to boil.
2. Remove from heat and set aside.

Pearl Sago
1. Bring 1L of water to boil in a medium pot.
2. Add sago and stir to prevent from sticking together. Cover and boil over medium heat for 25 minutes or until translucent. Stir every 10 minutes.
3. Turn off heat and leave for 30 minutes.
4. Drain hot water and place in a bowl of cold water until ready to use.

Palm Sugar Syrup
1. In a small pot, melt palm sugar with 100mL water on low fire. 
2. Bring to a boil and cook until sugar has dissolved. Let thicken slightly into a syrup.
3. Remove from heat and put aside.

Glutinous Rice Balls
1. Bring a pot of water to boil. Place frozen rice balls into boiling water and stir constantly to prevent sticking.
2. Boil on high for 5 minutes, then reduce to medium for another 5-6 minutes.
3. Serve in coconut milk with sago pearls and a drizzle of palm sugar syrup.