Abok Abok Sago 沙谷蒸糕
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.
Abok Abok Sago
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8 servings
Ingredients
- 300g Green sago (or white sago)
- 250 - 280g Caster sugar
- 2-3 pcs Pandan leaves
- 50g Water
- 250g White grated coconut
- ⅛ tsp Salt
Instructions
- 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 ⅛ 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.
Notes
check here for Abok Abok Sago Gula Melaka recipe
沙谷蒸糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8人份
Ingredients
- 300克 青色小粒沙谷米
- 250-280克 细砂糖
- 2-3片 香兰叶
- 50克 水
- 250克 椰丝
- ⅛茶匙 盐
Instructions
- 冲洗沙谷米及浸泡在水里30分钟，沥干。
- 将细糖，香兰叶及水煮滚至细糖融化变成糖浆。
- 然后糖浆及沙谷米拌匀。
- 然后倒入摸了油的8寸摸具里，放入蒸锅蒸30分钟后待凉。
- 把盐混合在椰丝里，蒸10分钟。
- 沙谷蒸糕冷却后，取出模型。切小块状（刀上抹一点油才容易切），沾上椰丝即可享用。
Notes
做了第二次椰糖沙谷蒸糕，糖部分有一点更改 （按这里看食谱）
I’m submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Enjoy!
Hi Ann! I’m unable to find pandan leaves around my area, could I substitute it for pandan essence/paste? And how much would be sufficient?
Thank you,
Hi Annie, can add 1 tsp of pandan essence. You can also change the water to coconut milk, just gently boil it with sugar till dissolved.
Hi Ann, I plan to make a big batch for a party, can this be made one or two days ahead and store in the fridge? Will that affect the texture? Thanks!
Hi Jess, you can steam the kuih first, cool down and cover with cling wrap. Keep in room temperature for a day and coat with steamed grated coconut the next day.
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!!!
Ann, 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!
Ai 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.
Not only is it pretty but also looks so tasty. Thanks for sharing another fantastic recipe Ann 🙂
Thanks for participating in the YBR!
Love this green version too! Looks really inviting ! YUM! 😉
How lovely! I've been loving similar desserts in China and from my Vietnamese friends, but couldn't fathom how to make them myself.
Found your through YBR, I'll have to dig through your blog now! 🙂
I just love how the colour pops on my screen.. such bright and beautiful looking! Well done 🙂
i 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.
oh….sounds new n absolutely tasty..
excellent try dear with eye catchy cliks..;)
Tasty Appetite
SO PRETTY! The colour looks stunning!
I like this kuih too. With the natural pandan coloring, I won't feel guilty to myself.
That is so cool.
@CheahThank you Cheah. Kristy told me there are also pink and orange colour of the sago. We only have white and green here.
This is what we know as ongol-ongol :)It can be made from cassava too :)So pretty with green.
@Nami | Just One CookbookNami, Please come back on the 1st Nov to check on more kuih recipes. You'll be surprised how other talented posted their beautiful kuih.
Ann, 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 :)!
That color is just brilliant! I've never heard of this before but would love to taste some!
@healthyfoodietravelsThank you Kiri. Please feel free to look at my recipes :))
@Small Small BakerSSB ~ You must've received many posts from bloggers. So excited to look at their creations 🙂
@Cooking GalleryHI CG, You keep posting your bentos too :DD
Love the color. So vibrant!
@Indonesia EatsPepy, The name sounds quite the same. Oh I love cassava too. Will make them soon. Thanks for reminding 🙂
@Rita SellaThank you very much Rita. Your blog is great too! Will definitely visit you often 🙂
I really don't know there are so many types of kueh. I'm amazed! 🙂
Wow, love the crystal jade colour of those abok abok sago.They look yummy too!
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
I'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. 🙂
很漂亮~颜色是我最喜欢的绿色看起来很可口的样子(^.^)
This is really my favourite! I made some a few days ago.. love it!
i wonder if the normal sago kuih that usually comes in layers of colours are the same as abuk abuk sago..
Looks easy and tempting! I like the bright green then coated with grated coconuts…..yummy!!
This 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
Amelia ~ Thanks!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 :DLena, I really don't know but saw some bloggers made this and called Abuk abuk Sago.
Wow, the green sago is so radiant. I've never seen green sago before, only white ones. Admiring your clicks as well as your plates!
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 ^_^
small bite..yummy…i like it oso,simple n nice,add more coconut..hahaha..
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。
If 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.
颜色好绿喔:P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~这kuih sago我很喜欢,很久没吃了,看见很怀念。。:)
wah, this is nice. Long time didn't eat this kueh, thanks for the reminder. Yours looks extremely good and the green is nice.
They 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
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!
One of my favourites :)The colour was so beautiful!
Have not try this kuih before, with coconut go with it should be flavourful! Like your presentation!
看起来很好吃呢!
不知道我有没有吃过这道kuih。通常我吃kuih都不知道kuih名。^_^
Ann, 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)
Have a lovely evening.
Kristy
This is another version of Abuk-abuk Sago I had never come across. Interesting and look very yummy. ;p
So tempting…nice!
How beautiful is this! Love the color.