Step 1 of 4

Tie pandan leaves into a bow and combine with gula Melaka in a small pot over medium heat. Stir frequently until gula Melaka has completely melted, and set aside to cool.

Step 2 of 4

Drop a few stems of the butterfly pea flower into boiling water, once the water is blue, add in sago balls. Continue to cook until sago is plump & completely translucent.

Step 3 of 4

Scoop sago mixture into a silicone mould and pop it into the fridge overnight (or at least 4-6 hours) to set.

Step 4 of 4

When ready, serve with a generous dollop of coconut cream followed by your sago. Drizzle with gula Melaka and top with cubes of fresh mango.