Start by pre-measuring 1 cup of sago pearls, 4 cups of water, and a pinch of salt to ensure a smooth cooking process. Gather your equipment—a large pot and a fine-mesh sieve.

Bring the large pot of salted water to a rolling boil over medium-high heat. Once boiling, add the sago pearls gently and stir to prevent sticking. Cook for 10–12 minutes until the sago is translucent.

Once the sago pearls have cooked through, use the fine-mesh sieve to drain them thoroughly. Rinse under cold running water for about 30 seconds.

In a small saucepan, gather 200 grams of Gula Melaka, 1 cup of water, and 2 leaves of pandan (if using). Over medium heat, combine the palm sugar and water, stirring until the sugar dissolves completely.

Remove the saucepan from heat and discard the pandan leaves. Strain the syrup through a fine-mesh sieve into a bowl, ensuring a smooth consistency.

Spoon the cooled sago pearls into individual serving bowls, then drizzle the warm Gula Melaka syrup over the sago, followed by a pour of coconut milk.

For an extra touch, garnish each bowl with additional pandan leaves or a sprinkle of toasted coconut, if desired.