Sabudana Coconut Jelly

Ingredients

• Moti sago – ¼ cup
• Water – 1½ cups
• Coconut milk – 2 cups
• Sugar – ⅓ cup, or to taste
• Agar-agar powder – 2 tsp, or quantity specified for 500 ml liquid
• Vanilla or cardamom – ¼ tsp
• Salt – a tiny pinch

Method

1. Cook rinsed sago in 1½ cups water until fully tender. Drain excess water and set aside.
2. Whisk coconut milk, sugar and a tiny pinch of salt in a saucepan.
3. Sprinkle agar over the liquid and follow the product instructions; most agar powders must be brought to a full boil briefly to activate.
4. Stir continuously while heating so the agar dissolves fully and no granules remain.
5. Add the cooked sago and flavouring, stir gently and immediately pour into lightly wetted moulds or serving glasses.
6. Let cool at room temperature until no longer hot, then refrigerate until fully set, usually 1 to 2 hours.
7. Unmould only when completely firm, or serve directly in glasses for a softer presentation.
8. Keep refrigerated. Do not substitute gelatin one-for-one because setting strength and method differ.