Just before serving, stir of the palm sugar syrup into the sago. Spoon the sago into glasses or bowls, pour over the remaining syrup then pour over the coconut cream.

1. First, make the palm sugar syrup. Put all the ingredients in a saucepan, add 100ml of water and bring to a boil. 2. Simmer for 15 minutes, until syrupy. Set aside to cool, then strain.

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Adam prepares almond pudding with ginger and palm sugar syrup, a dish that resembles a panna cotta, and talks about the flavour profile of palm sugar. Skip to main content The Cook Up with Adam ...