Step 1
Lightly brush 8 small ramekins (about 150ml capacity), Chinese teacups or espresso cups with the oil, then place on a tray and set aside for now.
Step 2
Place the sago pearls in a large, fine-mesh sieve and run under cold tap water until the water is clear. Set aside to drain.
Step 3
In a large pot, place the water, salt and pandan leaves (if using; tie the leaves together to form a knot to stop them becoming tangled) and bring to a boil. Stream in the sago pearls. Reduce the heat a little to keep the water at a lively simmer and cook the sago – stirring frequently until they turn translucent while retaining a tiny, white, opaque centre – for about 10-15 minutes.
Step 4
Meanwhile, fill a large bowl with cold tap water and place near the stovetop. When the sago pearls are cooked, scoop them out in batches with a fine mesh sieve and drop them into the bowl of cold water.
Step 5
Working in batches, strain the sago. Rinse again under cold tap water to remove excess starch, then tip the sago into a bowl.
Step 6
Spoon the cooked sago into the oiled moulds, about 125g each. Place the moulds on the tray, cover with cling film and place in the fridge to chill and set (from 1 hour up to 3 days).
Step 7
Prepare the syrup by combining all the ingredients in a small saucepan and place over low heat. Stir occasionally until the sugar dissolves, then let it simmer for a minute or so to thicken slightly. Discard the pandan leaf and pour the syrup into a jug. Set aside until ready to serve or refrigerate for up to a week.
Step 8
When ready to serve, stir the salt into the coconut milk. Release the chilled, set sago from the moulds and invert them into small bowls or coupe glasses. Spoon about one and a half tablespoons (30ml) of the coconut milk over the sago, then drizzle generously with the syrup.
