Place 800ml water into a pot and bring to boil. Add in sago. Cook the sago for about 10mins, stirring constantly, until they become translucent.
Strain the sago in a sieve and wash away the excess starch over running water.
Scoop the cooked sago pearls into individual small cups and chill them in fridge.
In a clean pot, combine coconut cream, 50ml water, pandan leaf and salt. Boil over low heat, stirring constantly. When it starts to boil, remove from heat and strain into a bowl. Set aside.
In another saucepan, melt the gula melaka with additional 2 tbsp water over low heat. Simmer till sugar is well dissolved, strained and set aside to cool down.
Serve the chilled sago pearls with gula melaka syrup and coconut milk.