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Tuesday, December 29, 2015


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
  1. Rinse sago quickly in a colander and drain off excess water [crucial step].
  2. Mix sago with all the ingredients well [except palm sugar]. Set aside.
  3. 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.
  4. Steam with boiling water over high heat for 30 minutes or until sago is cooked through [looks transparent and shiny].
  5. Remove pan and leave to cool completely before slicing. Coat with extra grated coconut if preferred.

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours


kitchen flavours said...

Hi Kimmy,
I really miss eating abok-abok sago, the traditional way, like the ones my late mother used to make. I remember how my sisters and I, used to help by cutting and cleaning the banana leaves. And we would be eagerly wait for the kuih! Have not eaten this in decades!

Holy_Food said...

looks delicious!!
I will definitely try this new recipe.
Thanks for sharing.!

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