Making time: 1 hour

Ingredients: 30 grams of sago, 100 grams of coconut milk

Seasoning: 1 sliced vanilla leaf, 10 corn kernels, 10 grams of sugar, 5 grams of cornstarch

Ingredients to buy: coconut milk is recommended to pick from Malaysia or Thailand. Vanilla leaves can be purchased in the foreign trade supermarket, if not, use a small mold instead, but will be less natural plant flavor.　

How to do it: 1 slowly boil the sago with the coconut milk over low heat. 2 add the sugar and cornstarch. 3 pour 2 into the vanilla leaves or small molds folded into a box shape, put them in the refrigerator to solidify, and finally decorate with corn kernels.

Cooking tips: It is recommended to soak the sago in water for about 15 minutes before cooking, and when adding the starch, you should also mix in the right amount of water or coconut milk to avoid lumps. If the depth of the mold is more than 2 cm, it is recommended to pour half of it first and wait for it to solidify before pouring it full, which will instead speed up the solidification.

Features: Typical small Southern pastry, it is a snack that is made in almost every household in Malaysia. The richness of coconut milk coupled with the unique flavor of corn will always make you eat a piece and never stop.