• Prep Time 75 minutes
  • Cook Time 55 minutes
  • Serving For 2 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 100g White Sago
  • 1000g Water (to soak sago)
  • 2000g Water (to cook sago)
  • 1g Red food coloring
  • 1g Green food colouring
  • 1g Purple food colouring
  • 100g Gula Melaka
  • 20g Brown Sugar
  • 120g Water
  • 5g Pandan Leaves
  • 100g Anchor Extra Yield Cooking Cream
  • 100g Filtered Water
  • 2g Salt


  1. Soak the sago for 1 hour then strain. Boil water & then cook the sago until transparent.
  2. Strain then wash the cooked sago under running water, remove as much of starch from the sago.
  3. Divide the sago into 3 small bowls, then drop a few desire food colouring. Let it sit for around 15 minutes & then rinse again, transfer to same bowl & chill.
  4. Place both sugar & water in a pot and let it melt, strain & then transfer to a bowl. Let it cool until room temperature.
  5. Heat the cream & water, just simmer. Remove from heat & let it cools down at room temperature.
  6. To Assemble:
  7. Pour sugar syrup on the bottom part of the glass.
  8. Then layer it with a different colour of cooked sago as desired.
  9. Pour the prepared cream over the top, garnish with pandan leaves. Serve & Enjoy!

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