Soft, gummy sago pancakes drizzled with warm palm sugar syrup and topped with fresh grated coconut.
These aren't your breakfast pancakes — they're sweet, chewy, and wonderfully strange. Sago pearls are bound with a light batter and cooked until crispy outside, soft inside, then drizzled with warm palm sugar syrup and crowned with fresh grated coconut. It's a Papuan breakfast indulgence, sweet enough to feel like dessert.
Serves 4
Combine flour, eggs, and coconut milk into a smooth batter. Fold in cooled sago pearls gently.
Dissolve palm sugar in 150ml water over low heat, stirring until it becomes a thin syrup. Set aside.
Heat a non-stick pan and cook pancakes 3–4 minutes per side until golden and crispy at the edges.
Stack warm pancakes on a plate, drizzle generously with palm sugar syrup, and top with fresh grated coconut.
The sago pearls must be cooled before folding in — warm sago will break.
Don't stir the batter too much or the sago will clump.
Eat these immediately while the syrup is warm.
Add a pinch of vanilla extract to the batter
Mix banana into the batter
Use different toppings like sesame seeds
Best eaten fresh. Leftover pancakes keep 1 day but lose their crispness.
These pancakes are a modern adaptation of traditional sago preparations, blending old ingredients with new techniques.
Yes, cook and cool the sago a few hours in advance.
Brown sugar or white sugar works — the flavor will be slightly different but equally delicious.
Per serving · 4 servings total
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