Directions

To Make

1. Into a medium pot add water and bring it to a boil. Add in the sago and food colouring and let it boil on medium high heat for 15 minutes or until sago has turned translucent. Turn off the heat and let the sago rest in the hot water for another 10 minutes.
2. Using a strainer, drain the sago and rinse off any excess coloured water.
3. Into the same pot, add coconut milk, mung bean starch, sugar, salt and vanilla.
4. Using a whisk, stir to break up the starch clumps, then place the pot over low heat. Use a spatula to stir and ensure that you scrape the bottom of the pot as it heats up to a boiling point. Continue stirring until it boils; at this point the mixture will thicken quickly and significantly.
5. Remove the pot from the heat, pour in the sago and stir in to distribute the sago. At the same time, the thick batter will loosen. Place the pot over low heat again and heat to a gentle simmer while continuing to stir. Although thick, the batter needs to simmer and bubble for at least 2 minutes before you remove the pot from the heat.
6. While hot, scoop batter into jelly moulds or a tray. This has to be done quickly before the batter cools down too much and firmly sets in the pot.
7. Allow the pudding to cool and set completely at room temperature before removing from the mould to serve.