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Wednesday, March 19, 2014

QQ and Soft Carrot Sago Kuih

I did some modifications to the original recipe QQ and Soft Sago Kuih which uses palm sugar.  I also made the similar kuih replace the palm sugar layer with pandan juice which was good but I have forgotten to take pictures of it. This one here, I used carrot juice for the coloured layer.
Similar to the previous, the kuih texture was chewy the next day and stays soft when chilled in the fridge. An easy dessert to prepare and so nice to serve as snack or dessert for gatherings.  
This QQ kuih with carrot flavour is served coated with freshly grated white coconut that is steamed with a little salt.  As I said before, nice and suitable for all ages.   The kuih isn't sweet at all.

Recipe Source - Yum Yum Magazine with modifications
Ingredients - Plain Layer
150 gm sago soaked with 300 ml water for 5 hours
60 gm castor sugar
Ingredients - Carrot Layer
150 gm sago soaked with 200 ml carrot juice* for 5 hours
60 gm castor sugar
* blend 1 small carrot in blender with some water, squeeze out the juice to obtain the required quantity.

1 freshly grated white coconut [200 gm] mix with 1 tsp salt - steamed for 5 minutes

  1. Divide soaked sago in 2 equal portions.  Soak one portion with plain water and the other portion with carrot juice.  Set aside for 5 hours.
  2. Mix castor sugar to the 2 portions.  Stir until sugar dissolves.
  3. Scoop half the carrot portion into a steaming tray [can use an 8" steaming tray] and steam for 10 minutes.  I used the steaming tray from my electric steamer [the kuih doesn't stick to the base or sides after steaming].
  4. Pour half the plain portion over the steamed carrot portion and continue to steam for about 10 minutes.  Repeat with the  remaining carrot portion and steam for another 10 minutes followed by the remaining plain portion.
  5. Steam for another 15 minutes or until sago is translucent and clear in colour.
  6. Remove from steamer to cool completely before cutting into bite size pieces [best  to cool for several hours or overnight].
  7. Coat sago pieces with grated white coconut before serving.
Notes: Visit this site for Its' Nutritional Facts [here]
I'm  linking this post to Cook Your Books Event #10 hosted by  Joyce of Kitchen Flavours  
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

10 comments:

Victoria Bakes said...

don't have to taste... it looks extremely Q by the look of the texture

Veronica Ng said...

Brilliant idea of using carrot juice for your sago kuih. Thanks for sharing Kimmy. Wish you could send me some.

Ivy Sew said...

Hi Kimmy, what a great way of using carrot juice for colouring. It's healthy too. It has been ages I didn't have this kuih sago. Yours looks so irresistible and tempting :)

Sonia ~ Nasi Lemak Lover said...

remind me I have so long didn't make any kueh-muih, hehehe..Your sago kuih sound good wor.

kitchen flavours said...

Hi Kimmy,
A wonderful idea to use carrot for the colour! And yes, I agree that kuih sago is very nice to eat as a snack, together with the family. Have not made kuih sago in ages!
Thanks for sharing with CYB!

Kimmy said...

Hi Victoria Bakes, it's really Q. soft and moist.

Kimmy said...

Hi Veronica, I could get many pieces fro this portion. Love to share them with you.

Kimmy said...

Hi Ivy, sometimes we didn't expect that simple ingredients can produce satisfactory outcome.

Kimmy said...

Hi Sonia, I don't fancy making kuih muih but these days they are getting 'expensive' and I must try making some. Yesterday, I paid RM1 for a 2cmx4cmx6cm piece of Kuih Bingka and it wasn't good at all.

Kimmy said...

Hi Joyce, you can trying making this kuih with different flavours.

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