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1. Heat water in a large heavy bottomed saucepan. Add the sago pearls and cook till they start to go translucent with just a faint white dot in the centre. This takes about 15 minutes. There will be just a little water remaining. 2.Remove the pan, add sugar , pandan leaf , and place the pan back on the stove, over a medium heat. Stir to dissolve the sugar. 3. Add jasmine water if using, ( if you don't have jasmine water add ¼ cup of water instead). 4.Reduce heat and stir continuously , and once it starts to thicken add condensed milk. Keep stirring continuously to prevent it from sticking to the bottom. Stir for about 2 -3 minutes . 5.Finally add rose water and stir for about 1-2 minutes and then switch off and keep covered for about 5 minutes..It will cook on its own, and the liquid level will reduce Serve warm or cold [i]You can find so many colours and sizes os sago pearls now adays. But for me I prefer the small while sago pearls. When making this make sure you have everything ready before you start as you will have to keep stiring the pot through out the cooking process. It's a good desert to make when you are having people over and can even be made a few hours ahead. [/i] [b][b]Note : jasmine water, is made by adding a handful of fresh jasmine flowers and buds into a pitcher of water , keep covered until needed, remove the flowers before use.[b][/b]