Ingredients
450 g palm sugar
350 g cooked sago
250 g basil seed in syrup
200 milliliters evaporated milk
2500 milliliters water
25 g jelly powder
6 pieces pandan leaves
Preparation
Add palm sugar and pandan leaves to 2500ml water.
Bring the water to broil.
Cover with lit. Turn down the fire and simmer for 15 minutes.
Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
Pour in evaporated milk.
Keep stirring until it broils.
Turn off fire. In circular motion, gently fill the moulds using a ladle.
Let it cools down totally.
