Place 75 grams sago into a pot of boiling water. Cook on medium heat for 15 minutes. Cover and let it sit for 10 minutes until the sago becomes translucent. Rinse off with cold water to stop the cooking process. Then, strain off any excess water.

Then, prepare mangoes by cutting into cubes.

In a pot, add 200 ml water (room temperature), 400 ml milk, 60 ml evaporated milk, 165-190 grams sugar, (adjust based on sweetness of mangoes and to taste) and 10 grams agar-agar powder. Mix well so that there will be no clumps while cooking. Then add 2-3 pandan leaves. Cook on low heat until it boils. Stir often, especially at the beginning, so that there are no clumps formed.

Then add 400 ml coconut milk and a pinch of salt. Mix well. Cook on lowest heat until it starts steaming, then off the stove. Remove pandan leaves. Remove air bubbles.

Measure 300 ml jelly liquid. (Cover the remaining jelly liquid to keep it warm so that it does not solidify, if it does solidify, reheat it until it starts to steam again). Pour into a mould. Add ⅓ portion of sago. Add ⅓ portion of mangoes. Remove air bubbles, if any. Allow to cool until it’s almost set.

Once the first layer is almost set (there will be a thick film formed at the top of the jelly liquid), repeat pouring the next layer. Then repeat again.

Chill in the fridge for 2-3 hours. Unmould and serve cold.