Is a popular local dessert. It so easy to make it, bring the water to a boil in a deep pan and add the sago separated. Allow to boil gently over a medium flame for about 10 minutes. Turn off the flame and cover pan with lid. Set aside for about 10 minutes, or until the sago pearls are translucent. Spoon sago into individual jelly moulds. You will find it easier to unmould if you rinse the moulds well before putting in the sago. Chill well.
To serve, unmould the pudding onto a dessert plate and top with the palm sugar syrup and coconut sauce. To prepare the palm sugar syrup, boil together the palm sugar and water until the sugar dissolves. Simmer until syrup is thick. Cool before using. To make the coconut sauce, bring the coconut milk to a boil and turn off the flame. Stir the salt into the milk. Cool before using.
Sago is a starch extracted from the pith of sago palm stems. In New Guinea, where it is called Sak Sak and Sagu. Pearl Sago a commercial product, closely resembles pearl tapioca. "Tapioca" a starch is quite a neutral tasting ingredient which is made from the processed and dried manioc root and similar to sago. This similarity course in the name of dishes is Sago Pudding With Palm Sugar.
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