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.
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Ingredients
For orange sweet potato batter:
- 130 g orange sweet potato diced
- 2 pieces pandan leaves
- 125 g plain water
- ⅛ 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
- ⅙ 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.
- Steam orange and purple sweet potato with pandan leaves for 20 minutes, until very soft.
- 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.
- Divide sago into 2 equal portions, spread in a thin layer in 2 large plates.
- Steam over medium-high heat for 25 minutes. Let sago sits in steamer for 10 minutes before removing.
- 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.
- Pour orange sweet potato batter into lined baking pan, steam over medium heat for 15 minutes.
- 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.
- Pour purple sweet potato batter over orange sweet potato layer. Steam over medium heat for 15 minutes.
- Set aside for 15-20 minutes until slightly cooled.
- Steam fresh shredded coconut (for coating) for 5 minutes. Add in ¼ tsp of salt, mix well. Cover with plate to prevent shredded coconut from drying.
- Unmould sweet potato sago kuih, cut into pieces with plastic knife.
- Coat each piece of sweet potato sago kuih with shredded coconut
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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
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