(If not using pandan leaf, skip to step 2). Tie the pandan leaf into a knot to shorten and help bruise the leaf and release the aroma. Add the pandan leaf into a small pot and add 2 cups (480 ml) of water; bring to a boil and let it boil for about 3 minutes to extract the aroma.
½ pandan leaf
If not using pandan leaf, add 1 ½ cups (360 ml) of water to a small pot and bring to a full boil.
1 ½ cups water
Once the water is fully boiling, remove the pandan leaf, if using, then gradually sprinkle in the sago pearls while quickly stirring - then keep stirring constantly for about 1 ½ - 2 minutes; most of the pearls should be translucent on the outside, with the white center still visible. If it is too thick, add a little bit of water to loosen.
1.8 oz true sago pearls
Once cooked, turn off the heat and add sugar and young coconut meat and stir until the sugar is dissolved. Let it rest and cool down a bit while you make the salted coconut milk.
3 Tbsp sugar, ½ cup young coconut meat, julienned
To make the salted coconut milk, combine the coconut milk and salt in a small pot and bring to a simmer to dissolve the salt and remove from heat. Alternatively, you can just heat it up in the microwave.
½ cup coconut milk, ⅛ tsp table salt
To serve, while still warm ladle a portion of the sago pudding into a bowl and top it with about 2 tablespoons of the salted coconut milk. How much coconut milk to add is up to your preference, so feel free to add more or less.