Sagumpal or Asam Gumpal (a.k.a Badak berendam in the west coast).
Some say that it is called Sagumpal because each piece is ‘one hand-compacted’ lump (of goodness) while others call it Asam Gumpal.
Why so? Definitely not because it is sourish! The chewy rounded lump is made of Sago with crushed mugbean filling, and it happily swims in a sweet, creamy coconut milk sauce (with a zing thanks to the fenugreek and fresh ginger added in the sauce).