Ingredients :

• 1 cup of tapioca pearl
• 2 cups of water
• 1 small cinnamon stick
• 155 g of palm sugar or brown sugar
• 1 cup of coconut cream
• 1 pinch of salt

To serve:

• 1 cup of coconut cream
• 1 cup of palm sugar syrup

Preparation:
Cook the tapioca and cinnamon stick in a saucepan with water until it thickensand have to be transparent.

Cut palm sugar and melt it with 1/2 cup of water over low heat, then strain.
Add the melted sugar, tapioca pearl, 1 cup of cream of coconut and a pinch of salt and cook, stirring constantly until it thickens, pour into a pan and cool.

Refrigerate until pudding is firm.
Turn out onto the coconut cream and sprinkle with pinch of salt and pour of palm sugar syrup for icing.

Tips : You can prepare it with palm sugar and coconut milk, or by brown sugar mixed with a little maple syrup.

Anecdotes : The Gula Melaka refers to palm sugar syrup poured over tapioca pearls (sago), his name was given him against the Malaysian port of Malacca.