Thagu-Pyin

Toast the dry sago or tapioca in a heavy-bottomed pan over medium heat, stirring frequently, until it turns light golden and fragrant, about 5-7 minutes.

Transfer the toasted sago to a bowl and set aside to cool slightly.

Heat the butter in the same pan over medium heat, then add the grated coconut and stir continuously until it becomes dry and lightly browned, about 8-10 minutes.

Add the solid palm sugar (or maple syrup) to the browned coconut and stir well to combine, breaking up any large pieces of sugar.

Pour in the hot water gradually while stirring to dissolve the sugar completely and create a smooth mixture.

Add the toasted sago to the coconut-sugar mixture and stir thoroughly to combine all ingredients evenly.

Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and the sago becomes translucent and tender, about 5-8 minutes.

Season with a pinch of salt and mix well to incorporate.

Transfer the thagu-pyin to a serving dish and allow it to cool to room temperature before serving, as it will firm up further as it cools.