Sweet potato sago kuih made with orange sweet potato and purple sweet potato has beautiful colour. This soft and chewy sago kuih has mild sweet potato fragrance too.

Another similar recipe is our tricolour kuih sago with gula Melaka and shredded coconut.

CHINESE VERSION: 双色番薯沙谷糕 (橙紫番薯沙谷糕)

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
 

Dual Colour Sweet Potato Sago Kuih | MyKitchen101en

Yields: 24 pieces

Ingredients:

Ingredients for orange sweet potato batter:

  • 130 g orange sweet potato (diced)
  • 2 pcs pandan leaves
  • 125 g plain water
  • 1/8 tsp fine salt
  • 70 g fine sugar
  • 50 g tapioca starch
  • 20 g glutinous rice flour

Ingredients for purple sweet potato batter:

  • 130 g purple sweet potato (diced)
  • 2 pcs pandan leaves
  • 125 g plain water
  • 1/8 tsp fine salt
  • 70 g fine sugar
  • 50 g tapioca starch
  • 20 g glutinous rice flour

Ingredients for sago:

  • 150 g small sago pearls
  • 200 g plain water
  • 1/2 tsp fine salt
  • 45 g fine sugar
  • 80 g fresh shredded young coconut

Ingredients for coating:

  • 190 g fresh shredded young coconut
  • 1/4 tsp fine salt

Insturctions:

1 Grease 8-in (20-cm) square baking pan, then line with non-stick baking paper.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
 

2 Steam orange and purple sweet potato with pandan leaves for 20 minutes, until very soft.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

3 For sago: Rinse sago pearls with hot boiling water, drain. Add salt and sugar to water, stir until sugar has dissolved. Add in sago, mix well. Set aside to soak for 30 minutes. Add in shredded coconut, mix well.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
 

4 Divide sago into 2 equal portions, spread in a thin layer in 2 large plates.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

5 Steam over medium-high heat for 25 minutes. Let sago sits in steamer for 10 minutes before removing.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

6 For orange sweet potato batter: Add salt, sugar and steamed orange sweet potato to plain water, blend until smooth. Add in tapioca starch and glutinous rice flour, mix until smooth. Add in 1 portion of cooked sago, mix well.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

7 Pour orange sweet potato batter into lined baking pan, steam over medium heat for 15 minutes.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

8 For purple sweet potato batter: Add salt, sugar and steamed purple sweet potato to plain water, blend until smooth. Add in tapioca starch and glutinous rice flour, mix until smooth. Add in 1 portion of cooked sago, mix well.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

9 Pour purple sweet potato batter over orange sweet potato layer. Steam over medium heat for 15 minutes.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

10 Set aside for 15-20 minutes until slightly cooled.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

11 Steam fresh shredded coconut (for coating) for 5 minutes. Add in 1/4 tsp of salt, mix well. Cover with plate to prevent shredded coconut from drying.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

12 Unmould sweet potato sago kuih, cut into pieces with plastic knife.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

13 Coat each piece of sweet potato sago kuih with shredded coconut.

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

Dual Colour Sweet Potato Sago Kuih

Sweet potato sago kuih made with orange sweet potato and purple sweet potato has beautiful colour. This soft and chewy sago kuih has mild sweet potato fragrance too.
5 from 1 vote

Click to vote

Prep Time 50 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine Asian
Servings 24 pieces
Calories 141 kcal

Ingredients
 
 

For orange sweet potato batter:

  • 130 g orange sweet potato diced
  • 2 pieces pandan leaves
  • 125 g plain water
  • tsp fine salt
  • 70 g fine sugar
  • 50 g tapioca starch
  • 20 g glutinous rice flour

For purple sweet potato batter:

  • 130 g purple sweet potato diced
  • 2 pieces pandan leaves
  • 125 g plain water
  • tsp fine salt
  • 70 g fine sugar
  • 50 g tapioca starch
  • 20 g glutinous rice flour

For sago:

  • 150 g small sago pearls
  • 200 g plain water
  • ½ tsp fine salt
  • 45 g fine sugar
  • 80 g fresh shredded young coconut

For coating:

  • 190 g fresh shredded young coconut
  • ¼ tsp fine salt
Makes: 8 x 8inch rectangle

Instructions
 

  • Grease 8-in (20-cm) square baking pan, then line with non-stick baking paper.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Steam orange and purple sweet potato with pandan leaves for 20 minutes, until very soft.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • For sago: Rinse sago pearls with hot boiling water, drain. Add salt and sugar to water, stir until sugar has dissolved. Add in sago, mix well. Set aside to soak for 30 minutes. Add in shredded coconut, mix well.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Divide sago into 2 equal portions, spread in a thin layer in 2 large plates.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Steam over medium-high heat for 25 minutes. Let sago sits in steamer for 10 minutes before removing.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • For orange sweet potato batter: Add salt, sugar and steamed orange sweet potato to plain water, blend until smooth. Add in tapioca starch and glutinous rice flour, mix until smooth. Add in 1 portion of cooked sago, mix well.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Pour orange sweet potato batter into lined baking pan, steam over medium heat for 15 minutes.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • For purple sweet potato batter: Add salt, sugar and steamed purple sweet potato to plain water, blend until smooth. Add in tapioca starch and glutinous rice flour, mix until smooth. Add in 1 portion of cooked sago, mix well.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Pour purple sweet potato batter over orange sweet potato layer. Steam over medium heat for 15 minutes.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Set aside for 15-20 minutes until slightly cooled.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Steam fresh shredded coconut (for coating) for 5 minutes. Add in 1/4 tsp of salt, mix well. Cover with plate to prevent shredded coconut from drying.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Unmould sweet potato sago kuih, cut into pieces with plastic knife.
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut
  • Coat each piece of sweet potato sago kuih with shredded coconut
    Orange Purple Sweet Potato Sago Kuih with Shredded Coconut

Video

Notes

This recipe yields an 8-inch square divided into 24 pieces.
The nutritional value for reference is for 1 piece.

Nutrition (per serving)

Calories: 141kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 125mgPotassium: 93mgFiber: 2gSugar: 10gVitamin A: 1537IUVitamin C: 1mgCalcium: 7mgIron: 0.5mg
Keyword kuih sago, sago kuih, sweet potato sago kuih
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote