1cupjackfruit(nangka) peeled, seeded, and cut into ½ inch strips (150g)
Cook sago (or tapioca pearls) in a pot of boiling water until translucent. Sago is cooked when center is no longer opaque, about 8 minutes. Pour sago into a sieve and rinse under running water to remove excessive starch. Drain well.
Combine coconut milk, pandan leaf, sugar, and salt in a medium size saucepan. Bring to a boil over medium low heat. Stir to dissolve sugar and salt.
Add jackfruit and cooked sago (or tapioca pearls). Bring it back up to a boil. Turn off stove.
Serve warm in small bowls or cold with crushed ice.