I seldom make Kuih 粿 (Chinese/Malay cake) at home as it is too convenient for me to walk to the stall to a get a piece or two of kuih that I want but to meet the Aspiring Bakers #12 ~ October event 'Traditional Kuih', I've been scratching my head what to make. After flipping through some cookbooks and google search, I suddenly remember one of my good friends had passed me a Abok Abok Sago recipe many years ago. Abok Abok Sago is a traditional Malay dessert also known as Kuih. Sago is one of the main ingredient in this recipe that is chewy in texture and can be prepared in different versions.
Kuih is a bite-sized snack and more often steamed than baked and they are sweet but some are savory. The most common in kuih flavouring ingredients are grated coconut, coconut milk, pandan leaves and gula melaka (palm sugar). Rice flour, glutinous rice flour, tapioca flour and mung bean flour are an integral part of the ingredients that make up the various type of kuih. These flours play a most important role in giving kuih their distinctive soft, almost pudding-like, yet firm texture. If you're interested to learn more of the kuih's recipes, please check on the round up at Small Small Baker on the 1st November 2011.
Abok Abok Sago
Ingredients:300g Green sago (or white sago)250 - 280g Caster sugar (or gula melaka)3 pcs Pandan leaves50g Water250g White grated coconut1/8 tsp Salt
Method:
- Rinse and soak green sago in water for 30 minutes, drain well.
- Boil sugar, pandan leaves and water together till sugar dissolved as sugar syrup.
- Mix green sago and sugar syrup together, stir well.
- Pour into a 8 inches square tin (grease tin with oil) and steam for 30 minutes and leave to cool.
- Steam white coconut with 1/8 tsp salt for 10 minutes.
- Cut cooked green sago with a knife or plastic cutter (grease with little oil) into small pieces and coat with white grated coconut and serve.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Enjoy!
wah, this is nice. Long time didn't eat this kueh, thanks for the reminder. Yours looks extremely good and the green is nice.
ReplyDelete颜色好绿喔:P
ReplyDelete我也很喜欢这个咧
我来吃TEA了:P
这个kuih来是时候。。刚好下午茶时间呢。。呵呵~
ReplyDelete这kuih sago我很喜欢，很久没吃了,看见很怀念。。:)
Ann，很好看的Abok Abok Sago。单看卖相已很好了，吃起来也一定很好吃咯！
ReplyDeleteThey look like jade gems. I love eating traditional asian kuehs but havent really explored making them as yet. Right now I'm just enjoying all the wonderful recipes online. One day I'll try making them. Bookmarked your recipe. thanks for sharing - shaz
ReplyDeleteLooks easy and tempting! I like the bright green then coated with grated coconuts.....yummy!!
ReplyDeletesmall bite..yummy...i like it oso,simple n nice,add more coconut..hahaha..
ReplyDeleteIf they were round, I would have thought they are ondeh-ondeh :) ...don't think I have tried Abok Abok ..even if I had, I did not know it was Abok Abok Sago kuih then.
ReplyDeleteThis is a simple but very nice kuih. Looking at it brings back childhood memories, Mum used to make it for Ah Mah because it was Ah Mah's favourite kuih. She loved it slightly chilled. Thank you
ReplyDeleteActually I don't know the real name of this kuih, just know how to eat^^. also my 1st time know there is a green sago, that one I always know only white, hehehe . So today I learn two new things! Thanks Ann.
ReplyDelete这个颜色很美。我做的abok abok sago 是中间有椰糖，外面用蕉叶包成cone的那种。你这个idea 很好。我下次要学你。省得我还要去找香蕉叶。
ReplyDeleteAnn, your kuih abok2 look really beautiful. I just had some this morning. Btw, there's also pink and orange colours sago available at the market place too. :o)
ReplyDeleteHave a lovely evening.
Kristy
This is another version of Abuk-abuk Sago I had never come across. Interesting and look very yummy. ;p
ReplyDeleteHave not try this kuih before, with coconut go with it should be flavourful! Like your presentation!
ReplyDeleteHow beautiful is this! Love the color.
ReplyDeleteSo tempting...nice!
ReplyDelete看起来很好吃呢！
ReplyDelete不知道我有没有吃过这道kuih。通常我吃kuih都不知道kuih名。^_^
i wonder if the normal sago kuih that usually comes in layers of colours are the same as abuk abuk sago..
ReplyDeleteOne of my favourites :)The colour was so beautiful!
ReplyDeleteAmelia ~ Thanks!
ReplyDelete小鲸 Rachel ~ 你们两个一起来，正好做得蛮多的 :)
Li Shuan, 谢谢哦！这个kuih吃起来，有点QQ的，很多人都喜欢吃。
Shaz, if you can easily get sago, must try this recipe.
Reese ~ thanks :)
Rena, this is good for party too.
Tigerfish, I'm also not familiar with the name of the kuih,just copy from the recipe.
Lite Home Bake, yes I also chilled this kuih, more chewy.
Sonia, Kristy just mentioned there is even orange and pink sago but I can only find white and green one.
Jane, 我看到有几位网友有做你所说的做法， 我觉得这样做比较简单，懒人的做法。。。呵呵。。
Thanks Kristy. I never see any orang or red sago before. Must look around :)
Ah Tze, TKQ! Have a try, you might like it.
Shan ~ 我跟你一样，只好吃 ：D
Lena, I really don't know but saw some bloggers made this and called Abuk abuk Sago.
This is really my favourite! I made some a few days ago.. love it!
ReplyDelete这个，就是这个！！我以前读书的时候也很爱吃这个的，谢谢你哦 Ann ^_^
ReplyDeleteWow, the green sago is so radiant. I've never seen green sago before, only white ones. Admiring your clicks as well as your plates!
ReplyDeleteI've never seen this beautiful neon green color dessert in my life! How pretty is this! I love lots and lots of coconut around it. :-)
ReplyDeleteThat is so cool.
ReplyDeleteoh....sounds new n absolutely tasty..
ReplyDeleteexcellent try dear with eye catchy cliks..;)
Tasty Appetite
Hi... Ann, thanks for leaving comment in my blog, your blog is so inspiring, have to be followed :).. hey thanks for posting this kuih completed with step by step, definitely will make abok abok... the way you did this
ReplyDeletei really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
ReplyDeleteI like this kuih too. With the natural pandan coloring, I won't feel guilty to myself.
ReplyDeleteI just love how the colour pops on my screen.. such bright and beautiful looking! Well done :)
ReplyDeleteSO PRETTY! The colour looks stunning!
ReplyDelete很漂亮～
ReplyDelete颜色是我最喜欢的绿色
看起来很可口的样子(^.^)
This is what we know as ongol-ongol :)
ReplyDeleteIt can be made from cassava too :)
So pretty with green.
Wow, love the crystal jade colour of those abok abok sago.They look yummy too!
ReplyDeleteI really don't know there are so many types of kueh. I'm amazed! :)
ReplyDeleteAnn, please do post more kuih recipes...! I love this sago kuih and used to eat it often as a child :)! Thanks so much for the recipe :)!
ReplyDelete@Cheah
ReplyDeleteThank you Cheah. Kristy told me there are also pink and orange colour of the sago. We only have white and green here.
@Nami | Just One Cookbook
ReplyDeleteNami, Please come back on the 1st Nov to check on more kuih recipes. You'll be surprised how other talented posted their beautiful kuih.
@Rita Sella
ReplyDeleteThank you very much Rita. Your blog is great too! Will definitely visit you often :)
@Indonesia Eats
ReplyDeletePepy, The name sounds quite the same.
Oh I love cassava too. Will make them soon. Thanks for reminding :)
@Small Small Baker
ReplyDeleteSSB ~ You must've received many posts from bloggers. So excited to look at their creations :)
@Cooking Gallery
ReplyDeleteHI CG, You keep posting your bentos too :DD
That color is just brilliant! I've never heard of this before but would love to taste some!
ReplyDeleteLove the color. So vibrant!
ReplyDeleteHow lovely! I've been loving similar desserts in China and from my Vietnamese friends, but couldn't fathom how to make them myself.
ReplyDeleteFound your through YBR, I'll have to dig through your blog now! :)
@healthyfoodietravels
ReplyDeleteThank you Kiri. Please feel free to look at my recipes :))
Not only is it pretty but also looks so tasty. Thanks for sharing another fantastic recipe Ann :)
ReplyDeleteThanks for participating in the YBR!
Hi Ann, I made this this week. It was really chewy, tasty and we all loved it! I had problem cutting through the kueh tho as it was so sticky.....I realised that it got very hard after I left them in the fridge overnight. Nonetheless, I really loved it! Thanks!!!
ReplyDeleteAi li, you've to cut all the sticky kueh with a grease knife or plastic knife. (I already mentioned in my recipe) You don't have to put the kueh in the fridge for a day. Just cover it and put at room temp, then coat with white coconut before you serve.
DeleteAnn, I did grease the knife but guess didn't dare use too much as didn't want the kueh to turn out oily. Noted that I don't have to put the kueh in fridge. Thanks!
DeleteLove this green version too! Looks really inviting ! YUM! ;)
ReplyDelete