Rose Sago Kuih

 Bouncy goodness!

Recipe from here. 

100g sago
2 pandan leaves
50g sugar
1 tsp rose extract
400ml water

(Optional)
Desiccated coconut
Banana leaves

1. When water starts to boil, add pandan leaves, sago, sugar & rose extract.
2. When sago starts to become translucent, transfer sago into a mould (line with banana leaves if available).
3. Steam for approx 20 minutes or until translucent.
4. Leave to cool then refrigerate for 40 minutes. Use cling wrap to cover the mould to prevent surfaces from hardening.
5. Steam desiccated coconut with some salt until reaches desired consistency.
6. Cut sago into bite-sized pieces, and coat with desiccated coconut.