Step 1 To prepare the syrup, place the shaved gula melaka and water in a small saucepan. Bring to the boil and cook until the gula melaka has completely dissolved. Pass through a sieve and return to the saucepan, cook until the mixture has thickened slightly and becomes syrupy. Note that as the mixture cools, it will further thicken.
Step 2 In a separate saucepan, place the coconut milk, sugar, salt and pandan leaves and cook over medium heat until the sugar dissolves. Remove from the heat and allow the pandan leaves to infuse. Set aside to cool.
Step 3 Bring a large saucepan of water to the boil. Slowly pour in the sago pearls and cook until al dente making sure white specks are still visible in the middle of the pearls. Pass through a sieve and run under cold water to stop the cooking and remove the excess starch.
Step 4 Peel and slice or dice your mango, and serve in a bowl or glass first with the sago, then the coconut milk, a drizzle of gula melaka and finally top with the fresh mango.
Note: You can find Sago or tapioca and gula melaka also known as coconut sugar at most Asian grocery stores.
Who is Audra?
Audra Morrice is a passionate cook, an author and the current host and judge of MasterChef Singapore. Not only does she have her own cooking series called Tasty Conversations but she also runs her own catering business in Sydney. Audra’s Singaporean Chinese-Indian heritage is frequently incorporated in her Asian style of cooking.
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