KUIH SAGO [PALM SUGAR KUIH SAGO]

This is another lovely Steamed Sago Cake [Kuih Sago] which I did after seeing the recipe posted by May Law.  The recipe looks much easier, simple and the kuih requires no coating with grated coconut. 
Now I have a choice of Kuih Sago recipe to use apart from the other recipe.

The kuih smells fragrant with the pandan juice and grated coconut within the kuih.  May uses blue pea flower [bunga telang] for the blue colour but I replaced it with pandan juice as this kuih is made for my MIL.  Was afraid she may not like the blue colour.  If you like to make it blue, steep some blue pea flowers with 2 tablespoons of hot water overnight, then strain to obtain the juice.  My MIL was very happy with this kuih cos' she asked for the recipe.

Verdict - the sago kuih is soft, chewy, fragrant and tasty.  The green and plain coloured layers are without sugar and the sweetness of this kuih is from the palm sugar layer.  If you love sago kuih, you can give try this one cos' it is easy.

Ingredients

[use a greased 6 or 7 inch square tin]

400 gm sago

200 gm white grated coconut

1/2 tsp salt

140 gm palm sugar [gula melaka] - chopped into small pieces

3-4 pandan leaves - blend with 2 tbsp water.  Strain the juice and discard the pulp.  Add a little green colouring if preferred

water for soaking sago

1. Rinse and soak sago with some water for 20 minutes. Drain and strain the sago.
2. Mix sago with grated coconut then divide into 3 equal portions [about 400 gm].
3. Mix 1 portion with the chopped gula melaka.  Mix well and set aside.
4. Add 1/4 tsp salt to the remaining 2 portions.  Keep 1 portion plain and add the pandan juice [2 tbsp] to the other portion.  Mix well.
5. Pour the plain portion into the greased tin and steam over high heat for 10 minutes.
6. Remove from steamer, pour in the gula melaka portion.  Spread  evenly and return to steamer to steam for another 10 minutes.
7. Remove tin and pour in the green portion.  Continue to steam over high heat for a further 15-20 minutes or until sago turns clear and translucent.
8. Remove kuih to cool thoroughly before slicing to serve. 
   
   
   
   
   

Notes: Use a plastic knife lightly greased with oil to slice the kuih.