Cook the sago in boiling water, constantly stirring for 20 minutes.

Once the sago becomes translucent, transfer to a strainer and drain. Rinse with cold water. Note: the more starch you rinse away, the less sticky the sago will be later.

Pour into bowls or cups, cover and refrigerate for at least an hour.

Heat up the santan with a pandan leaf and salt till it boils. Put aside to cool.

Break up the gula melaka. Knot the pandan leaves.

Melt the gula melaka in a pot, stirring in the water and pandan leaves. Switch off fire once it boils and takes on a syrupy texture.