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.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.