There is the cooking method of sago pearls and water stirred constantly over heat until the sago becomes translucent, coming together like a sticky dough. Care is also needed to prevent it from burning at the bottom of the wok.
Steaming, on the other hand, is the easier recipe for Kuih Sagu Kukus.
The secret is to add cornflour. It helps the sago hold together as one piece without becoming overly sticky. It also makes slicing easier.
Another cooking tip is not to use your
hands to rub the sago while rinsing, as this can break the pearls and make them
mushy.
Pandan juice, extracted from fresh pandan
leaves, adds a fragrant aroma and a subtle green hue, making Kuih Sagu Kukus
truly attractive and beautiful.
Not overly sweet for a healthier dessert option, soft and silky steamed sago cake rolled in freshly grated coconut is one of the ultimate Malaysian desserts. Kuih Sagu Kukus will forever remain as the cherished traditional Malay kuih-muih.
ingredients for Kuih Sagu Kukus
200g (1 packet)
sago - soak in water for approximately 1 hour, rinsed two or three times, and
drained
5 pandan
leaves - blend with some water, and strain to extract the juice
2 tablespoons sugar
1 tablespoon corn flour
Fresh grated
coconut - as needed
Pinch of salt
How to Make Steamed Sago Cake
Pour pandan juice into sago.
Gently stir.
Set aside for half an hour to allow sago to absorb the color and fragrant
Drain off the
pandan juice.
Gently mix sago with sugar and corn flour.
Tip mixture into a lightly oiled tray.
Steam until becomes translucent.
Remove from steamer and cut into pieces.
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