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
3.5.3251
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）
3.5.3251
I’m submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Enjoy!
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