• 0.6 lb red beans
• 0.5 in. piece ginger, sliced
• 1 screw pine leaf
• 1 block palm sugar
• 2 cups sugar
• 4 cups thin coconut milk 1 cup thick coconut milk extracted from 1 coconut
• ½ tsp. salt
• 1 tbs. sago

Boil the red beans in 4 cups water until the beans expand.

Add in the ginger, screw pine leaf and salt. Add in palm sugar and sugar.

Stir until the sugar dissolves.

Put in the thin coconut milk and bring to boil. Add the sago and thick coconut milk.

Stir constantly. When the sago becomes transparent and shiny, remove the screwpine leaf.

Serve either hot or cold in small serving bowls.

Malaysian