Sagu pal (sweet tapioca and red bean balls in coconut soup)

Prepare the tapioca pearls the night before. Put the tapioca pearls in a wide bowl and pour over the warm water, ensuring it is all covered

Mix everything together evenly, then cover and leave in the fridge to bloom overnight

The next day, cover the adzuki beans with plenty of water and bring them to a boil. Once boiling, strain and discard the water

Put the adzuki beans back in the same pot with the measured amount of water and pandan leaf

Bring to a boil, and then let simmer for 1 hour 10 minutes – 1 hour 20 minutes. Top the beans up with more water as needed while the beans cook so that the beans are always covered. Test if the beans are done by mashing one with a fork – if it mashes easily, remove the pandan leaf and mash all the beans and remaining liquid until mostly broken down

Add the gula melaka and salt, stirring to melt the sugar. Keep stirring until the mixture is thick enough that you can draw a line on the bottom of the pot with your spatula, then turn off the heat. Let the mixture cool completely
Roll the red bean filling into one teaspoon balls. Then take a tablespoon of tapioca and squeeze out any remaining liquid

Flatten the tapioca into a circle in your hand. Place the red bean filling in the middle of the tapioca circle and close it shut around the ball of filling. Repeat until you've used up all of the beans and tapioca

Place all the finished balls onto a lightly oiled plate or tray which will fit in your steamer

For the soup, bring the coconut milk, sugar and pandan leaves to a boil, stirring to dissolve the sugar

Once the sugar has all dissolved, simmer the soup for 5–10 minutes. Add a small pinch of salt to taste

Meanwhile, steam the balls on the oiled plate for 7–8 mins or until translucent

To serve, add the tapioca and red bean balls to your sweetened coconut soup and mix until they are nicely coated. Then, distribute between some serving bowls with slices of jackfruit on top