Mont let saung (Burmese sago in coconut milk and jaggery)

Step 1: Bring 2 litres of water to a rolling boil in a large pan over a high heat.

Step 2: Pour in the 5 ½ oz small sago pearls while stirring. Common mistake: adding it before the water is fully boiling; the pearls glue together in clumps.

Step 3: Boil over a medium heat for 12–15 minutes, stirring often, until most pearls are clear with only a tiny white dot left. Cover, turn off the heat and leave 10 minutes until fully clear.

Step 4: Tip into a sieve and rinse under cold water until the pearls feel separate and no longer slimy. Leave in a bowl of cold water.

Step 5: Meanwhile, simmer 7 oz jaggery (palm sugar), ¾ cup water and 1 pandan leaf in a small pan over a medium heat for 8–10 minutes, until the syrup is dark and coats the back of a spoon. Cool and remove the pandan.

Step 6: Stir ¼ tsp salt into the 1 ¾ cups coconut milk until dissolved and chill.

Step 7: Drain the sago and divide between 6 glasses. Top with 14 oz crushed ice, then pour over the jaggery syrup and the salted coconut milk. Scatter with 1 tbsp toasted sesame seeds and serve at once, with long spoons.