Sago Pearls in Coconut Milk

(also known as thar-gu ohn nyot)
*recipe modified from web site
3 1/2 ounces sago pearls (about 1/2 cup)
4-5 cups water
2 Tablespoons and 1 teaspoon palm sugar
3 tablespoons water
3 tablespoons and 1 teaspoon coconut milk (canned)
pinch of salt
1/2 cup coconut milk, chilled   (canned)
Heat 4-5 cups of water in heavy bottomed pot. Boil water and add sago. Stir often (I stirred every 5-10 minutes).  Reduce heat to moderate and cook for a total of about 30 minutes (if using small sago about the half the size of a pea, if larger up to 45 minutes). Stir lots to prevent sticking to the bottom!
While that is cooking, heat palm sugar and 3 tablespoons of water over moderate heat, till dissolved. Stir occassionally. The original recipe called for straining this mixture, but I had no sediment and didn't strain.  Let it cool.
When sago is almost transparent throughout, turn off heat. Stir again. Leave to continue cooking, and put on the lid.  Let this sit 30 minutes, stirring occassionally. After the 30 minutes, put in colander and run cool water over it so it stops cooking. The sago should be completely transparent. 
Put sago in a bowl. Pour a little over 3 tablespoons coconut milk over it and sprinkle on the salt. Stir. This will keep the sago from sticking to each other.
Put into serving dishes. Pour over the remaining 1/2 cup of conut milk and palm sugar to taste. I did not use all the coconut milk or palm sugar, and it was delicious.
 serves 2