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 here. 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 |
 |
| Making Moh Let Saung |
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 large pan with water, add the sago and bring to boil. Simmer and ensure it gets cooked well.
Take off the heat and set aside to cool then chill in the refrigerator.
For the sugar syrup, melt the palm sugar in water and bring to 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Moh Let Saung | Burmese Coconut Milk with Sago ~ M for Myanmar
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!
18 comments
Loved the pictures and styling. I have heard of Sago kheer and this is so similar. Lovely!
Very yummy looking sago dessert Valli. I haven't used palm sugar yet, will have to look for it here.
Very interesting. I am liking the layered look ..which is making it look so pretty. Good choice for the country.
i did this as a dessert for Malaysian curry , slightly different but same ingredients..my lil one loved it…
Very unique dessert made with sago, bookmarke
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.
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. 🙂
Love the palm sugar here, lovely layers there and this droolworthy dessert looks delicious and beautiful.
Sago, palm sugar syrup layered dessert looks good. Rich and delicious!
wow thast an super sinful dessert :)lOVE The use of palm sugar , and so well presented layers 🙂 looks awesome !!
Wow Valli this si awesome. I love it and your pics are so beautiful.
Love the different layers in the kheer! I am yet to lay my hands on palm sugar.
Sago pearls and palm sugar – thats surely some interesting combo.. nice presentation too !
been using palm sugar long before it becamme popular and flavor in this must be awesome with it
I once saw this on a TV show. Loved it then and loving your version too…
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 🙂
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!!
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!!!