Kuih Sago is made from small sago pearls, its texture is soft but chewy. This recipe uses natural coloring to make this nice-looking and delicious Kuih Sago with Gula Melaka and Shredded Coconut.
Sago pearls
Sago Pearls are a unique and rare dessert treat. These pearls are made from the center of the sago palm tree and have a natural brown color. They can be soaked in water for 24 hours, then boiled or steamed until they reach the desired consistency. They are used to make many Asian desserts.
These pearls add a great texture to your food that you may not get anywhere else. For example, these pearls are used in many Asian desserts such as kuih sago.
Check out how to cook the perfect small sago pearls.
CHINESE VERSION: 椰糖椰丝沙谷糕
Kuih Sago with Gula Melaka and Shredded Coconut | MyKitchen101en
Ingredients:
- 300 g small sago pearls
- banana leaves (optional)
For pandan layer sago:
- 110 ml pandan juice*
- 35 g thick coconut milk
- ⅓ tsp fine salt
- 30 g fine sugar
- 25 g fresh shredded coconut
(*Pandan juice: Blend together 110 ml of water and 10 g of pandan leaves until very fine, measure out 110 ml of pandan juice.)
For gula Melaka layer sago:
- 110 ml plain water
- 20 g thick coconut milk
- ¼ tsp fine salt
- 100 g fresh shredded coconut
- 130 g gula Melaka
For white-blue layer sago
- 110 ml plain water
- 35 g thick coconut milk
- ⅓ tsp fine salt
- 30 g fine sugar
- 25 g fresh shredded coconut
- ¾ tsp thick blue pea (bunga telang) juice
Instructions:
1 Line the bottom of an 8-inch (20-cm) square baking pan with banana leaf, then coat with oil.
2 Line another 8-inch (20-cm) square baking pan with non-stick baking paper.
3 Grate gula Melaka block into fine gula Melaka.
4 Rinse sago pearls with hot boiling water, drain, and divide into 3 equal portions.
5 For pandan layer: Mix together pandan juice, coconut milk, salt, and sugar, add to 1 portion of sago, and mix well. Set aside to soak for 30 minutes. Then, add shredded coconut, and mix well.
6 For gula Melaka layer: Mix together water, coconut milk, and salt, add to 1 portion of sago, and mix well. Set aside to soak for 30 minutes. Then, add shredded coconut, and mix well.
7 For white-blue layer: Mix together water, coconut milk, salt, and sugar, add to 1 portion of sago, and mix well. Set aside to soak for 30 minutes. Then, add shredded coconut, and mix well.
8 Spread pandan layer sago evenly in the baking pan lined with banana leaves.
9 Spread gula Melaka layer sago in a thin layer on a large plate.
10 Steam pandan layer sago and gula Melaka layer sago over medium-high heat for 15-17 minutes.
11 Add blue pea (bunga telang) juice randomly to the white-blue layer sago, then spread sago in a baking pan lined with non-stick baking paper.
12 Steam white-blue layer sago over medium-high heat for 15-17 minutes.
13 Add grated gula Melaka to steamed gula Melaka layer sago, mix well.
14 Spread steamed gula Melaka layer sago on top of steamed pandan layer sago.
15 Top with steamed white-blue layer sago, spread with spatula evenly.
16 Steam again over medium-high heat for 10 minutes.
17 Remove from heat, cover the top with banana leaf (to prevent the surface from drying), and set aside to cool completely (you may dip the baking pan in cold water to speed up the cooling process).
18 When cooled, cut kuih sago into pieces using a plastic knife.
Kuih Sago With Gula Melaka And Shredded Coconut
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Equipment
- 1 square baking pan (8-inch/20-cm)
Ingredients
- 300 g small sago pearls
- banana leaves optional
For pandan layer sago:
- 110 ml pandan juice* Blend together 110 ml of water and 10 g of pandan leaves until very fine, measure out 110 ml of pandan juice.
- 35 g thick coconut milk
- ⅓ tsp fine salt
- 30 g fine sugar
- 25 g fresh shredded coconut
For gula Melaka layer sago:
- 110 ml plain water
- 20 g thick coconut milk
- ¼ tsp fine salt
- 100 g fresh shredded coconut
- 130 g gula Melaka
For white-blue layer sago
- 110 ml plain water
- 35 g thick coconut milk
- ⅓ tsp fine salt
- 30 g fine sugar
- 25 g fresh shredded coconut
- ¾ tsp thick blue pea bunga telang juice
Instructions
- Line the bottom of an 8-inch (20-cm) square baking pan with banana leaf, then coat with oil.
- Line another 8-inch (20-cm) square baking pan with non-stick baking paper.
- Grate gula Melaka block into fine gula Melaka.
- Rinse sago pearls with hot boiling water, drain, and divide into 3 equal portions.
- For pandan layer: Mix together pandan juice, coconut milk, salt, and sugar, add to 1 portion of sago, and mix well. Set aside to soak for 30 minutes. Then, add shredded coconut, and mix well.
- For gula Melaka layer: Mix together water, coconut milk, and salt, add to 1 portion of sago, and mix well. Set aside to soak for 30 minutes. Then, add shredded coconut, and mix well.
- For the white-blue layer: Mix together water, coconut milk, salt, and sugar, add to 1 portion of sago, and mix well. Set aside to soak for 30 minutes. Then, add shredded coconut, and mix well.
- Spread pandan layer sago evenly in the baking pan lined with banana leaves.
- Spread gula Melaka layer sago in a thin layer on a large plate.
- Steam pandan layer sago and gula Melaka layer sago over medium-high heat for 15-17 minutes.
- Add blue pea (bunga telang) juice randomly to the white-blue layer sago, then spread sago in a baking pan lined with non-stick baking paper.
- Steam white-blue layer sago over medium-high heat for 15-17 minutes.
- Add grated gula Melaka to steamed gula Melaka layer sago, mix well.
- Spread steamed gula Melaka layer sago on top of steamed pandan layer sago.
- Top with steamed white-blue layer sago, spread with spatula evenly.
- Steam again over medium-high heat for 10 minutes.
- Remove from heat, cover the top with banana leaf (to prevent the surface from drying), and set aside to cool completely (you may dip the baking pan in cold water to speed up the cooling process).
- When cooled, cut kuih sago into pieces using a plastic knife.
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Wow…. Thank you so much for sharing the recipe! ❤️
That looks delicious
Looks so tempting!