Boil 3 cups of water in a pot, then add ½ cup of sago and cook over medium heat, stirring occasionally until the sago turns almost fully translucent. Drain and rinse the cooked sago with cold water to remove excess starch. Divide the sago into three equal portions and mix each with a different food coloring. Layer the colored sago into a mold one at a time, pressing gently to shape. In a separate saucepan, add Jeeny’s Flavoured Palm Sugar, ¾ cup water, and pandan leaves. Bring to a boil until the syrup thickens slightly. To serve, unmold the sago pudding and drizzle with evaporated milk and the prepared palm sugar syrup. Enjoy chilled or at room temperature.
