Sago Pudding with Gula Melaka

I am on a cooking roll and this has been one really productive weekend! This afternoon's project is a simple sago pudding, all readily chilled to have for dessert tonight. Sago pudding has always been one of my favourite local desserts and yes, I really am that impulsive when something comes to mind. :)

Ingredients:
200g sago pearls
200g palm sugar (gula melaka)
Brown sugar
White sugar
1/4 cup water
1 cup coconut milk
A pinch of salt
One stalk of pandan (screwpine) leave, tied into a knot

Directions:
1. Soak the sago in water until it softens, then sieve away the water.
2. Boil a pot full of water. When water boils, add in the sago. Constantly stir to ensure that the sago doesn't form lumps. The sago will look translucent when cooked.
3. Strain with a sieve and run the sago under cold water to wash away the starch. Pour into moulds and chill until set.
4. To make the syrup, stir the water, palm sugar and pandan leave over medium heat until the sugar dissolves. Stir in some brown and white sugar (the aim is to create a thick, caramelized syrup). Make sure the sugar has dissolved.
5. Remove the pot from the stove. Pour in the coconut milk and a pinch of salt, and stir to mix. Throw pandan leave away. Strain mixture through a fine sieve into a gravy jug or a syrup pitcher.
6. Serve each individual sago portion onto a plate, topped with brown sugar syrup.

Alternatively, some people don't mix the coconut milk with the syrup but instead serve them separately.