Recall our discussion on sago in "EFFORDLESS 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 (soak in water for approximately 1 hour, rinsed two or three times, and
drained)
4 to 5 pandan
leaves (blend with some water, and strain to extract the juice)
2 1/2
tablespoons sugar
1 tablespoon corn flour (to bind sago together)
Fresh grated
coconut, as needed
Pinch of salt
Method
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 corn flour.
Tip 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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