Back to 4 servings 12 ounces soft silken tofu, extra soft; do not use firm tofu 0.5 cup small sago or tapioca pearls, uncooked 0.75 cup dark brown sugar, packed, palm sugar or coconut sugar also work 0.67 cup water 0.5 teaspoon salt, a pinch is enough 1 small leaf pandan leaf, knotted; or 0.5 teaspoon natural pandan extract 1 teaspoon vanilla extract, optional
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1 Step 1: Boil the sago or tapioca pearls in a large pot of water, stirring occasionally, until translucent with no white centers, about 20 to 25 minutes. Drain, rinse under cold water and set aside.2 Step 2: Combine the water, brown sugar, salt and knotted pandan leaf in a small saucepan over medium heat. Stir until the sugar fully dissolves.3 Step 3: Simmer the syrup on low for 5 to 8 minutes until slightly thickened and still pourable. Remove and discard the pandan leaf, stir in the vanilla if using, and keep the syrup warm.4 Step 4: Steam the silken tofu in a cheesecloth-lined steamer for 6 to 8 minutes, or microwave on high for about 1 minute, until just heated through.5 Step 5: Cut or spoon the warm tofu into thin slivers of varying thickness, keeping the pieces soft.6 Step 6: Spoon the tofu into serving glasses, top with a spoonful of sago pearls and pour the warm syrup generously over the top. Serve immediately.getsaucepan.com/r/c30d6183-3471-58b1-aac3-3e447ef249d1
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