Moh Let Saung

Bring 4 cups of water to a boil in a large pot over high heat.

Add 1 cup of sago to the boiling water, stirring constantly to prevent clumping.

Cook the sago for 15-20 minutes, stirring occasionally, until the grains become translucent and soft.

Drain the cooked sago in a colander and rinse under cool water to remove excess starch.

Heat the 4 cups of coconut milk in a separate pot over medium heat until steaming, then stir in sugar to taste until fully dissolved.

Divide the cooked sago among four serving bowls.

Pour the warm sweetened coconut milk over the sago in each bowl.

Top each serving with 1 tablespoon of chopped palm jaggery for sweetness and texture.

Add a few ice cubes to each bowl just before serving to create a cool, refreshing contrast with the warm coconut custard.