Amanda Laird: Sago with taro, plums and palm sugar

Picture / Glenn Jeffrey

Serves 4

100g sago
4 cups water, plus 1 cup extra
1/2 cup taro, peeled and cubed
Pinch salt
200g palm sugar, grated
100ml coconut cream
4 plums

1. Boil water and slowly pour in sago, add taro and salt. Boil for 5 minutes, cover with well-fitting lid and turn off heat. Leave for 15 minutes.

2. Pour sago into an oiled mould or individual moulds and chill for at least an hour.

3. Combine palm sugar with 1 cup water and simmer 15 minutes until sugar dissolved.

4. Preheat oven to 200C, halve plums, drizzle with 1 tablespoon of the palm sugar syrup and roast for 15 minutes.

5. Serve sago with plums, spooning over palm sugar syrup and coconut cream.