• Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Easy

Recipe Description

The original article was first published on The Star Online. Read the full article here.

Recipe Ingredient

  • 90g (1/2 cup) sago
  • 1 tsp rose syrup (optional)
  • 150g (1 cup) flesh of ripe jackfruit*
  • 375ml (1½ cups) thick coconut milk
  • 6 tbsp palm sugar, or to taste
  • 6 tbsp water
  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds, for garnish


  1. Bring 1 litre of water to the boil in a large pot. Add a pinch of salt and pour in the sago while stirring to prevent sticking. Cook the sago, stirring occasionally, on a low boil until they turn translucent, about 15 minutes. Pour into a sieve and rinse under running water to remove excess starch. Drain well. Scoop into a container and stir in rose syrup, if using. The sago can also be put into moulds. Chill until set.
  2. Tear the jackfruit into strips. Place them in a pan with the coconut milk, palm sugar and water. Cook over high heat and bring to the boil. Turn down the heat and cook a further 2-3 minutes. Stir in sesame oil.
  3. To serve, scoop sago (or unmould) into individual bowls with some of the coconut jackfruit. Sprinkle with sesame seeds. Serve warm or chilled.
  4. *The edible seeds of the jackfruit can also be included in the dessert. Boil them until soft, then peel off the tough outer skin and the thin inner skin.
  5. Tips: Replace the sago with tapioca pearls, and the jackfruit (nangka) with various other fruits such as banana, durian and cempedak. Pumpkin, sweet potato and taro are also good substitutes – adjust cooking times for the firmer flesh.
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