Payasam [Singapore]

Ingredients :

1200 ml of water

200 grams of pearl sago, cud then drain

150 ml thick coconut milk from ½ grated coconut

150 grams sugar

50 grams sun dried, rough cut

50 grams of fried cashew nuts

50 grams sultana

1 teaspoon essens roses, if you like

½ teaspoon salt

Steps :

§    Prepare 10 small bowls and set aside.

§    Boil water over medium heat then put sago pearls and stir until sago becomes clear.

§    Pour thick coconut milk, sugar, salt and essens roses if you like then mix well.

§    Cook until sugar dissolves and boil and remove.

§    Enter the suun, cashew nuts and sultanas then stir until blended.

§    Pour the adoanan into small bowls and flatten.

§    Insert this dough into the refrigerator until it becomes hard.

§    Serve this payasam cold.