Sago Pudding (Gula Melaka)

Bring the water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low.

Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds and refrigerate overnight.

In a small saucepan, stir together the palm sugar and water. Bring to a boil and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.

Unmold the puddings and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their own serving.