There are so many ways of making Kuih Sago. It can be wrapped with banana leaves or place in small teacups or in a steaming tray, then steamed to cook.
The original recipe here uses banana leaves to wrap the sago mixture, then steamed to cook. This is a more tedious and laborious way, so I just made it easier by steaming it in a steaming tray.
The kuih is soft and chewy, not too sweet and has a very aromatic pandan flavor that always seems to blend well with palm sugar. Tips - this kuih is only good for a day - best to prepare and serve immediately after completely cooled.
Recipe adapted from Ricky Ng’s book ‘In Love With Pandan’ - modified
[use 6 inch square tin lined with cling wrap or a piece of greased banana leave]
250 gm pearl sago
30 gm castor sugar
25 gm coconut milk powder *
250-260 ml water *
2 tbsp pandan paste
80-100 gm grated white coconut
¼ tsp salt
100 gm palm sugar [gula Melaka] – finely chopped
*can use 160 ml thick coconut milk with 100 ml water
- Rinse sago quickly in a colander and drain off excess water [crucial step].
- Mix sago with all the ingredients well [except palm sugar]. Set aside.
- Prepare steaming tray. Scoop half the sago mixture into tray, spread out evenly. Spread chopped palm sugar all over mixture, then top up with balance sago mixture. Smooth batter.
- Steam with boiling water over high heat for 30 minutes or until sago is cooked through [looks transparent and shiny].
- Remove pan and leave to cool completely before slicing. Coat with extra grated coconut if preferred.