Tested Recipe with Slight Adjustment Adapted from Chef Korn’s Thai@home
½ cup small tapioca / sago (washed and drained)
1 ½ cups grated white coconut
¼ tsp salt
¼ cup sugar
1 ½ cups water
¼ cup thick pandan juice
- Toss the grated coconut with salt, steam until heated through, set aside.
- Bring the water to a boil and pour in sago, lower the heat and continue to stir for about 15 minutes.
- Add sugar and stir to combine. Add pandan juice, and stir again. Turn off the heat, leave to cool.
- Take 1 tsp of sago, make it round, coated with grated coconut. Repeat until ingredients used up. Serve.