The combination of the chewy sago pearls, creamy coconut milk and delectably rich gula melaka (Malaysian palm sugar, see note) is simply irresistible. The pudding can be served hot or cold ...
If coconut cake isn’t your thing, you clearly haven’t tried this recipe Heat the oven to 170C/160C fan/gas mark 4. Lightly butter and line a roughly 30cm x 20cm cake tin. Step Beat together ...
Mix the coconut milk and stock together and pour it over the washed rice. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Once vigorously boiling, change to a low heat ...