Step 1

Rinse the red bean and black glutinous rice with water to remove impurities and dirt. Drain well. Also knot the pandan leaves.

Step 2

Bring 2 litres of water to a boil using medium heat.

Step 3

Add the red bean and black glutinous rice. Stir to mix well. Then bring to a boil again.

Step 4

Next reduce heat to low. Cover and cook for 2 hours 30 minutes, stirring constantly until the red beans and black glutinous rice have softened. (The time can be shortened if cooked using a pressure cooker).

Step 5

Meanwhile cook the pearl sago. First bring water in a pot to a boil. Add in the pearl sago and boil for 1 minute. There is no need to stir. Cover the pot and off heat. Allow the remaining heat to continue cooking the sago for 20 minutes.

Step 6

After 20 minutes, open the lid and check. The sago is fully cooked when it is all translucent and has no white do in the middle. (If there is still a little white dot in the middle, cover the pot and allow it to continue to cook for another 10 minutes).

Step 7

Remove cooked sago from the pot. Strain and rinse them under cold running water a few times to remove any residual starch. Put the cooked sago in enough water to cover it until ready to use.

Step 8

When red bean and black glutinous rice have softened (after 2hrs 30mins) add in salt, sugar, thick coconut milk and knotted pandan leaves. Stir to mix well.

Step 9

Bring to boil over medium heat. Then add in the cooked sago and stir to mix well. Bring to a boil again. Cover and off the heat. Let sago continue to cook for another 5 minutes.

Step 10

Lastly remove the pandan leaves. The sweet dessert is now ready to be served.

Step 11

Place the red bean dessert into serving bowls and is served hot or cold as is. Additional coconut milk is drizzled for extra flavour. So Enjoy!