This popular Malaysian dessert launched me on a sago kick. All it takes is three primary ingredients. Some of the other ingredients (palm sugar, screwpine leaves) may be a little challenging to track down, but it's well worth the effort.
3/4 cup sago pearls (made from sago palm)
2 screwpine leaves (pandan)
1 cup coconut milk
a little salt
3/4 cup palm sugar (gula melaka)
1/4 cup water
Bring a large pot of water to boil. Add the sago pearls slowly and stir for 5-10 mins so they don't stick to the bottom. Turn the heat off, cover and let sit for another 10-15 min. After this, the little pearls should be completely translucent. Drain, and rinse thoroughly under cold water.
Scoop the sago into the molds (fill to the very top of the molds so that it's easier to take out), and chill in the fridge.
Bring coconut milk, pandan leaves and salt to a simmer in a small saucepan. Add a bit of water if the milk you are using is very thick. Simmer for a few mins.
The palm sugar may be difficult to handle. Like brown sugar, it is a bit chunky, so chop it down into smaller pieces. Put the palm sugar and water in a small saucepan until sugar is dissolved and caramelized.
To assemble, flip the molds onto a small dish. (Hint: press down so the jellied sago sticks to the small plate and acts like a suction). Pour a little coconut milk on the jelly and dribble the melted palm sugar around it. Or you can serve small the milk and sugar on the side for each person to add as they please.
Alternate method: instead of forming sago jellies, you can just mix the sago & milk together, then dribble the palm sugar on top. This method requires more coconut milk, however, so bump up your milk to 1 1/2 - 2 cups.