1. Run dry chinagrass flakes in a mixie to break into a powder.

2. Soak in 1 cup water, keep aside till it bloats.

3. Loosen sago to separate each grain, keep aside.

4. Heat milk, bring to a boil, simmer for 5 minutes.

5. Add sago grains, stir well, to avoid lumps forming.

6. Simmer on low till sago becomes transparent.

7. Add sugar, mix, add all other ingredients.

8. Cool to room temperature, stirring gently, frequently.

9. Chill till well set and firm.

10. Do not overfreeze or icecrystals will form.

11. Cut and serve slices as a refreshing light in-between.

Note:

To make the pudding richer and creamier one may stir in1/2 cup whipped sweetened cream to the mixture after cooling and before setting.

Making time: 30 minutes (excluding cooling and setting time)
Makes: 6 servings
Shelflife: 2 days in chiller