Don't believe me? Bring a large pot of water to boil and rinse as much sago as you like (I'd say 4 tbsp per person) under running tap water and drain them. When the water is boiling, pour in the sago and stir to prevent clumping. Cook them until they turn almost transparent. You need a large pot of water for small quantity of sago as the water gets really starchy later on.
While that is happening, crack open a can of coconut cream and lightly salt them and set aside. Chop up some Gula Melaka or spoon a few tablespoon of the thick and luscious Dulce de Leche, one or two knotted Pandan Leaves and a splash of water and bring it to boil over the stove. When it is all dissolved, pour them into a spouted jug and chill until very very cold and viscous. Do the same to the coconut milk as well.
Lightly whisk one egg white until foamy. When all the sago turn transparent, pour them into a large sieve and wash them under runny tap water until they are all separated from each other. Dribble in as much egg white just to bind and stir them in one direction until they are slightly gluey. Pour them into individual serving mould and chill in the fridge.
After dinner and when dishes are done, tip the sago pudding out on a plate and pass around gula melaka syrup and coconut milk so people can pour in as much or as little of each as they like.
And that's it. Miraculously easy and I can serve 20 people for less than RM14. Don't ask my why rinse them under tap water and then use egg white and bind them again. The answer is because my grandma said so. Sometimes, things that happen in life, they happen for a reason, you just don't question them. If doing it this way works, then I'll stick to it. It doesn't cost me anything. Yes, feel free to experiment but I am feeling very comfortable doing it the old Nana's way. I know many of you just drain the sago and plonk it into the mould and the starch will bind them together. Never try that before but if you're comfortable doing that, stick to it.
How this taste with Dulce de Leche instead of Gula Melaka? Distinct, special, not weird, yummy but not a big fan of it if you ask me. I like Dulce de Leche but no, I don't think they should find their way in my sago pudding next time. It's a matter of preference. Only I don't like it. Others love it. See?
Sago Gula Melaka. For merely sago, santan and gula melaka, why pay so much outside?