Bring 2 litres of water to a boil and add the sago pearls. Cook until about three-quarters done, then turn off the flame and cover with a lid. The sago will continue to cook and turn fully translucent after 30 minutes. In another pot, combine 6 tablets of Jeeny’s Palm Flavoured Sugar with 400 ml of water and 2 pandan leaves. Cook over medium heat until the sugar dissolves completely and the syrup becomes slightly thick. Divide the cooked sago into two bowls and add a little green food colouring to one and red to the other. Mix well. To serve, pour the fragrant palm sugar syrup into serving bowls, then add spoonfuls of the green and red sago pearls. Top with a splash of evaporated milk for a creamy finish.
