Recall
our discussion on sago in "Effortless Malay Desserts"? Let's delve
into it again, this time focusing on Kuih Kukus Sago/Steamed Sago Cakes.
Despite their delightful flavor, they consistently turned out too sticky. Even
after coating them with fresh grated coconut, they clung to fingers, prompting
me to serve them in a saucer with a fork, which is actually how the cakes
should be served, to prevent spillage and mess on the floor. Baffled by their
stickiness, I experimented with various methods: steaming, cooking with water
until thick, and chilling. Yet, none resolved the issue.
After hours of online research, I
discovered the secret: adding corn flour prevents excessive stickiness. Another
crucial tip emerged: soaking sago in water with pandan juice for natural color
and aroma. Avoiding hand rinsing prevents sago from breaking, as some have
inquired.
Don't you agree these sago cakes are truly
tempting? You can't wait to indulge in their charm and deliciousness, can you?
They're simply irresistible.
Ingredients:
200g (1 packet)
sago, soaked in water for approximately 1 hour, rinsed two or three times, and
drained
4 to 5 pandan
leaves
2 1/2
tablespoons sugar
1 tablespoon
cornflour (to bind sago together)
Fresh grated
coconut, as needed
Pinch of salt
Method:
Blend or
process pandan leaves with half a cup of water.
Strain to
extract the juice.
Pour the pandan
juice into the soaked sago.
Set aside for
half an hour to allow the sago to absorb the color and scent of the pandan.
Drain off the
pandan juice.
Gently mix the
sago with sugar and cornflour.
Pour the
mixture into a lightly oiled baking tray or pan.
Steam until the
sago turns translucent.
Remove from the
steamer and carefully cut into pieces.
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