Crazy over kuih sago and always on a look out for other reliable kuih sago recipes. So far, those that I have tried are workable recipes but this one is one of the best cos' it is simple, easy and yummy, yummy. Moreover, it is also a very economical kuih to prepare at home.
The kuih is chewy, soft and the sweetness is just nice for us. Coated with the white grated coconut and a little fine salt, the little pieces are irresistible. One or two pieces aren't enough. Very addictive. Yummy 'black beauties'.
The recipe stated to soak the sago for 30 minutes but I soaked it much longer [2 hours] and the kuih was perfect. That means, it is alright to soak them a little longer not necessary 30 minutes. There are some minor changes to the ingredients to suit our tastes.
Recipe Source - adapted from Anncoo Journal and Violet's Kitchen
Ingredients
[7 inch lightly greased sq. tin - I used the steaming tray of my electric steamer]
300 gm white sago
280 gm palm sugar [gula melaka] - chop to pieces
3 blades pandan leaves
80 ml water
200 gm white grated coconut [original uses 250 gm]
1/2 tsp salt [original uses 1/4 tsp]
- Boil gula melaka with pandan leaves and water until gula melaka dissolved as sugar syrup. Strain and discard the pandan leaves. I prepared this earlier and leave to cool until required. The syrup is thick.
- Rinse and soak white sago in water [about 300 ml] for at least 30 minutes. I soaked much longer. Drain well.
- Mix white sago and sugar syrup together, stir well.
- Pour into an 6 inch square tin [greased lightly with oil], spread evenly and steam for 30 minutes. Remove and leave to cool.
- Steam white coconut with salt for 5-10 minutes [I didn't steam it cos' I served the kuih right after coating with coconut].
- Cut kuih sago with a plastic cutter into small pieces and coat with white grated coconut.
- Serve.
Other Kuih Sago Recipes
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