- 1 cup water- 1 cup dark brown sugar- 1 pandan leaf tied into a knot- 1 cup cooked sago- 2 12 ounces each packs extra soft tofu
- In a sauce pan over medium heat, add water and bring to a boil for about 2 to 3 minutes. Remove and discard pandan leaf. Add brown sugar. Stir continously until sugar is dissolved. Simmer, stirring continously, until mixture slightly thickens. Add cooked sago and continue to cook for about 2 to 3 minutes.- Place tofu block on a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated through. Alternatively, place tofu in a oven-safe dish, loosely wrap with plastic film and microwave for about 40 to 50 seconds or until heated through.- Using a wide, flat serving spoon, divide tofu into serving bowls. Spoon sago and syrup on top. Serve warm.