I have made kuih sago with palm sugar and pandan juice using several recipes. Recently, a neighbor told me that she used blue pea flower in kuih sago too.
Using the similar recipe as the EZ Palm Sugar Abok Abok [Gula Melaka Kuih Sago], I prepared this one with the indigo water obtained from the bunga telang flowers.
Natural coloured kuih. Looks lovely coated with fresh grated white coconut. Taste yummy, too. Click here to read more about the benefits of blue pea flowers.
300 gm sago pearls
380 ml water
30 blue pea flowers [bunga telang flowers] or more
150 gm sugar
2 pandan leaves – washed and knotted
200 gm fresh grated white coconut + 1 tsp fine salt [steam 5 minutes and cool]
|Soak Sago with Indigo Water for 1 hour|
|Soaked Sago after 1 hour|
|Mix sago with indigo syrup|
- Blend blue pea flowers with water. Strain the juice and discard the residue.
- Put sugar, pandan leaves and 80 ml indigo water into a saucepan. Boil until sugar dissolves. Strain and set aside.
- Soak sago with remaining indigo water [add water to about 300 ml] for at least an 1 hour.
- Strain away excess water after soaking then stir in the cooled syrup. Mix well.
- Pour mixture into a steaming tray [6 inch square tin lined with cling wrap], spread evenly.
- Steam over rapid boiling water for 30 minutes or until sago becomes translucent.
- Remove to cool thoroughly before cutting in small squares. Coat sago pieces with grated coconut.
Steamed Blue Pea Kuih Sago
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Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious