A kuih made of sago, commonly seen in kuih shops, Malay snack stalls or gatherings that nevertheless delicious. The soft, chewy texture, sweet and a little savoury taste as you bite at it, makes you reach for another piece.
This sago kuih can be in any colours or combination of colours but I think the most crucial ingredient is the grated white coconut that makes it tempting.
I have seen many recipes on this kuih and finally found one at Peng's Kitchen which basically is very easy yet the outcome is good. However, I modified slightly to make it even easier.
Recipe Source - Peng's Kitchen [modified]
Ingredients
300 gm sago
200 gm sugar [I used 180 gm]
600 ml water
2 tbsp pandan juice [can omit and replace with a drop of green colouring]
1 tsp pandan paste [can omit if you use pandan water]*
1 tsp strawberry paste [can omit and replace with a drop of pink colouring]
100 gm grated coconut + 100 gm for coating
50 gm gula melaka - chopped
1/4 tsp salt
* boil several blades of pandan leaves with the water and use it to cook the sago
Ingredients
300 gm sago
200 gm sugar [I used 180 gm]
600 ml water
2 tbsp pandan juice [can omit and replace with a drop of green colouring]
1 tsp pandan paste [can omit if you use pandan water]*
1 tsp strawberry paste [can omit and replace with a drop of pink colouring]
100 gm grated coconut + 100 gm for coating
50 gm gula melaka - chopped
1/4 tsp salt
* boil several blades of pandan leaves with the water and use it to cook the sago
- Grease a 7" square pan and lined with plastic sheet. Grease lightly again. Set aside. I used the steaming tray of my electric steamer.
- Boil sugar and water in a medium pot or non-stick pan. Add in sago can cook till semi-transparent, stirring frequently. Note - theliquid will all be absorbed by the sago and the mixture will be thick.
- Scoop 2- 4 tbsp of the cooked sago and mix with the grated coconut, salt and gula melaka. Set aside.
- Divide the remaining into 2 portions.
- Mix one portion with strawberry paste [or pink colouring] and the other portion with pandan juice/pandan paste or green colouring.
- Pour the pink mixture into the pan and steam for 15 minutes or until clear.
- Spread the gula melaka mixture over steamed sago, then top up with the green sago mixture over and continue to steam for another 25 minutes or until sago is clear
- Cool completely before unmoulding.
- Smear a knife with oil [to prevent sticking] and cut kuih into slices. Coat with extra grated coconut and serve.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Kuih
by Fion of Xuanhommama
and co-host by Joceline of Butter, Flour and Me
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