A delicious dessert made with sago, corn, and longan in aromatic pandan juice. This sago pudding is so good with creamy coconut sauce and you get lots of texture from longan and corn. It’s usually served warm but it’s good chilled. You can make half of the recipe if you have a small family.

Recipe serves 10-12

For the tapioca pudding:
6 1/2 Cups water-divided
1 Cup small tapioca pearls-soaked 20 seconds
7 Pandan leaves-chopped
1 Cup sugar or to taste
1 1/2 Cups corn or 2 ears cooked corn
1 1/2 Cups fresh longan or 1 can 20 Oz/565 g longan
1/2 Tsp salt

To a blender add 1 cup water and chopped Pandan leaves. Blend well and strain. You can skip this part if you don’t have Pandan leaves or don’t want to use it. Just mix few drops of Pandan flavouring to 6 1/2 cups water instead.

For the coconut syrup:
1 Can 13.5 Oz/400 ml coconut milk
2 Tbsp sugar
2 Tsp rice flour
1 Tsp salt
Combine all ingredients and stir until no lumps. Cook on medium-high heat about 5-6 minutes.