Kadazan jelly

Didn't go anywhere today. Just spending my time, lazing at home, playing with daughter. Mom was busy in the kitchen, cooking this traditional dessert, nanggiu. Our Kadazan equivalent to jelly or cendol. We haven't had it in a while. :)

The nanggiu is made of sago. Bought a packet of fresh sago from the tamu on Thursday evening. A packet cost only RM1.00. Do make sure that the sago is fresh ya, or else you'll get a sourish taste nanggiu.

Easy steps to prepare this yummy dessert :-

[1] Pour the whole packet of sago into a big bowl. Soaked in water for 2 nights. The sago will sunk to the bottom of the bowl leaving the water on top.

[2] Get rid of the water and make 2 - 3 balls of sago. Boiled them for a minute or two. Take them out and put aside. Let them cool.

[3] After the were cool enough for your hands to handle, flatten them on the chopping board. Make sure you dust the board with some plain flour before you begin. You don't want the sago to stick on the board! LOL

[4] Cut the flattened sago into fine strips... not too fine though. Dust them again with flour before transferring them into the saucepan.

[5] Pour the santan (coconut milk) in and add sugar as desired. Boil until all the sago strips turn into clear jelly-like strips.

...and voila! This tasty dessert is ready to be eaten! :)