Prepare the pearl sago: cook it in the boiling water for 15 minutes or until the white sago becomes transparent. You can put coloring agent as you wish. Rest it.
Mix well the hun kwe flour with 250ml of coconut milk. Boil the remaining 250ml of coconut milk with the pandan leaves, sugar, vanilla extract and salt; once its boiled, pour the rested hun kwe coconut milk mixture.
Cook it until it pops about. Remember to stir gently to avoid burning and sticking. Turn off the fire.
Pour the rested sago pearl into the well cooked hun kwe. Mix well.
Put the mixture while hot because it settles when it is cool. You might want to wrap it in clear food-grade plastic, banana leaves or just put it in mini plastics cup like I did. Ready to serve.
