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    Home » Salads, Soups and Beverages » Moh Let Saung | Burmese Coconut Milk with Sago ~ M for Myanmar

    Moh Let Saung | Burmese Coconut Milk with Sago ~ M for Myanmar

    Published: Sep 14, 2014 · Modified: Oct 5, 2020 by Srivalli · 18 Comments

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    We need to take a reality check to realize two weeks have passed and we are technically on the 13th letter with M. I chose to do Myanmar. The "Republic of the Union of Myanmar" was called as Burma after the colonial period and before that it was called Myanmar. There are still some political issues on the country's name, however I simply chose to use Myanmar for my BM International cooking.

    While the Burmese meal resembled our Indian meal, I wanted to concentrate on a dessert that looked so inviting and interesting. As with most other countries, I chose to do from celtnet org. Moh Let Saung or the Coconut Milk with Sago is traditional Myanmar recipe, that's served chilled. The dessert is made like a smoothie with cooked sago, blended with palm sugar syrup and topped with thick coconut milk.

    We enjoyed this drink so much as the pearly sago was so delicious to chew on, with thick coconut milk and Palm Sugar. Palm Sugar is the latest fad instead of refined sugar. The palm sugar mostly has some impurities included, so it needs to be melted before removing the scrum. The syrup has to be thick and clear.

    We had this chilled and served for dinner.


    Cooking Sago

    Making Palm Sugar Syrup

    Palm Sugar Syrup

    Moh Let Saung | Coconut Milk with Sago
    Country : M for Myanmar
    Category : Dessert, Sweet, Kid Friendly
    Preparation Time - 10 mins
    Soaking Time : Overnight
    Cooking Time - 10 mins for sago, 10 mins for syrup
    Refrigeration Time - 2 hours
    Ingredients Needs:
    Sago / Tapioca - 1/2 cup
    Water - 2 cups
    Sugar Syrup
    Palm sugar, chopped - 1 cup
    Water - 2 cups
    Thick Coconut milk - 1 cup
    Ice cubes for serving
    How to make Moh Let Saung
    Wash and soak sago overnight. In a large pan with water, add the sago and bring to boil. Simmer and ensure it gets cooked well.
    Take off the heat and set it aside to cool then chill in the refrigerator.
    For the sugar syrup, melt the palm sugar in water and bring it to a boil in a pan. Remove the scrum if any and then bring to boil again. Cook high till you get a syrup.
    For the Coconut milk, extract thick milk from a cup of chopped coconut with 1 cup water.
    To serve, place 2 tsp of the chilled sago mixture in a tall glass then add 3 tbsp of the palm sugar syrup (or more, according to taste).
    Mix thoroughly then add 3 ice cubes and top the glass up with coconut milk. Stir well and serve immediately.

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    Recipe

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    Moh Let Saung | Burmese Coconut Milk with Sago ~ M for Myanmar

    Course Drinks
    Cuisine Burma
    Author Srivalli

    Ingredients

    • 1/2 cup Sago / Tapioca
    • 2 cups Water
    • 1 cup Thick Coconut Milk
    • Ice Cubes for serving

    Sugar Syrup

    • 1 cup Palm Sugar chopped
    • 2 cups Water

    Instructions

    How to make Moh Let Saung

    • Wash and soak sago overnight. In a large pan with water, add the sago and bring to boil. Simmer and ensure it gets cooked well.
    • Take off the heat and set it aside to cool then chill in the refrigerator.
    • For the sugar syrup, melt the palm sugar in water and bring it to a boil in a pan. Remove the scrum if any and then bring to boil again. Cook high till you get a syrup.
    • For the coconut milk, extract thick milk from a cup of chopped coconut with 1 cup water.
    • To serve, place 2 tsp of the chilled sago mixture in a tall glass then add 3 tbsp of the palm sugar syrup (or more, according to taste).
    • Mix thoroughly; Add 3 ice cubes and top the glass up with coconut milk. Stir well and serve immediately.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Awamat | Lebanese Donuts ~ L for Lebanon
    Norwegian Potato Lefse ~ N for Norway »

    Reader Interactions

    Comments

    1. Varadas Kitchen says

      September 14, 2014 at 7:03 pm

      Loved the pictures and styling. I have heard of Sago kheer and this is so similar. Lovely!

      Reply
    2. Pavani N says

      September 14, 2014 at 9:30 pm

      Very yummy looking sago dessert Valli. I haven't used palm sugar yet, will have to look for it here.

      Reply
    3. vaishali sabnani says

      September 14, 2014 at 10:51 pm

      Very interesting. I am liking the layered look ..which is making it look so pretty. Good choice for the country.

      Reply
    4. The Pumpkin Farm says

      September 15, 2014 at 4:48 am

      i did this as a dessert for Malaysian curry , slightly different but same ingredients..my lil one loved it...

      Reply
    5. Sapana Behl says

      September 15, 2014 at 9:56 am

      Very unique dessert made with sago, bookmarke

      Reply
    6. Padma Rekha says

      September 15, 2014 at 11:03 am

      You know Valli my grandmother(nannama) use to make the same recipe.I don't know how she know this!!! That is realy a very delicious dessert. Those glasses making me to pick right from there.

      Reply
    7. Suma Gandlur says

      September 15, 2014 at 2:27 pm

      I too haven't used palm sugar yet and have bookmarked a couple of Malaysian dishes using it. The kheer looks very inviting as I am a sago kheer lover. 🙂

      Reply
    8. Priya Suresh says

      September 15, 2014 at 7:24 pm

      Love the palm sugar here, lovely layers there and this droolworthy dessert looks delicious and beautiful.

      Reply
    9. Usha says

      September 16, 2014 at 2:40 am

      Sago, palm sugar syrup layered dessert looks good. Rich and delicious!

      Reply
    10. Manjula Bharath says

      September 16, 2014 at 3:24 am

      wow thast an super sinful dessert :)lOVE The use of palm sugar , and so well presented layers 🙂 looks awesome !!

      Reply
    11. Archana Potdar says

      September 16, 2014 at 4:14 pm

      Wow Valli this si awesome. I love it and your pics are so beautiful.

      Reply
    12. Harini-Jaya R says

      September 18, 2014 at 2:16 am

      Love the different layers in the kheer! I am yet to lay my hands on palm sugar.

      Reply
    13. Kalyani says

      September 21, 2014 at 12:30 pm

      Sago pearls and palm sugar - thats surely some interesting combo.. nice presentation too !

      Reply
    14. Chef Mireille says

      September 28, 2014 at 5:16 am

      been using palm sugar long before it becamme popular and flavor in this must be awesome with it

      Reply
    15. Gayathri Kumar says

      October 08, 2014 at 1:16 am

      I once saw this on a TV show. Loved it then and loving your version too...

      Reply
    16. Foodiliciousnan says

      October 13, 2014 at 10:29 am

      This looks delicious. Haven't had sago in a long time so this looks even more attractive to me. I too have shifted to jaggery/palm sugar and cut out white sugar altogether. I'd like to think it is a good step. Of course, binging on sweets made with these is going to be bad too 🙂

      Reply
    17. Priya Srinivasan says

      October 29, 2014 at 5:06 am

      I too bookmarked spring onion fritters from Myanmar but then the original recipe used Beer, and can't get it here and what is the kick in deviating from the original1!! 😉 This pudding looks totally sinful, That palm sugar syrup gives a wonderful color to the dessert!!

      Reply
    18. Padmajha PJ says

      October 29, 2014 at 10:16 am

      M for Myanmar! I would have never come up with that! And I made something similar for Singapore! The world is truly similar in terms of food!!!

      Reply

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