Vermicelli Sago Pudding

Ingredients:

• 1 cup Butterfly Vermicelli



• 1 cup small sago pearls ( Javarsi )



• 6 cups boiling water



• 1 block good quality palm sugar ( Karupatti ) + 3 tbsps water
  


• (Heated in a pan for 20 minutes till dissolved and smooth to make a thick syrup)



• 1 cup Thick coconut milk or coconut cream
  
  

Method:

• Boil water in a large pot and pour in sago pearls when water is bubbling profusely.



• Keep stirring on medium heat till sago pearls are half cooked.



• Add in Butterfly vermicelli and cook till both are transparent.



• Scoop out into jelly moulds/pudding cups and leave to cool for 30 minutes.



• Allow to set in the fridge for at least 2 hours before turning out to serve
  


• Drizzle with palm sugar syrup and coconut milk to serve.


• You can increase or decrease the amount of coconut milk and palm sugar syrup accroding to your taste.