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

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

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