Rinse the Pearl sago under cold running water until the water runs clear. Bring a saucepan of Water to a rolling boil.
Add the rinsed sago to the boiling water, stir to prevent sticking, and cook until the pearls turn translucent with only a tiny white dot in the center, about 10–15 minutes; stir occasionally.
Turn off the heat, cover the pot and let the sago rest for 5–10 minutes to finish cooking, then drain and rinse under cold water to remove excess starch. Set the cooked sago aside.
While the sago cooks, make the syrup: break or chop the Palm sugar (Gula Melaka) and combine it with a small amount of water and a tied bundle of Pandan leaves in a small saucepan. Simmer gently until the sugar fully dissolves and the liquid slightly thickens, about 5–10 minutes, then strain to remove solids and pandan. Keep the syrup warm or at room temperature.
Warm the Coconut milk gently with another tied piece of pandan leaves and a pinch of Salt just until fragrant—do not boil to prevent splitting. Let it infuse for a few minutes, then remove the pandan and cool slightly.
To serve, divide the sago among bowls, drizzle generously with the gula Melaka syrup, and pour over the coconut milk (or serve the coconut milk on the side). Adjust syrup and coconut to taste and enjoy warm or chilled.
