soak in cold water 10 minutes then rinse well.

boil sago in lots of water for 10minutes on a slow rolling boil, stirring and scraping the bottom of the pan to ensure it doesn't stick.

check sago; if it looks transparent with a tiny core of white uncooked sago, take off the heat, cover with a tightly fitting lid & leave for 10 minutes until fully cooked.

rinse well in cold water in a sieve or colander with small holes.

pour into ramekins and leave in fridge to set.

warm gula melaka with 10 ml water until it is dissolved then bring to boil and reduce until round ball stage achieved

set to one side to cool.

in the meantime, warm coconut milk. sprinkle on gelatin and keep warming until the gelatin dissolves.

pour gula melaka onto the sago. if necessary return to the fridge to set.

pour on the coconut.

leave in the fridge for several hours until set.

serve with coconut milk steeped with pendant leaves.