Delightful Chewy Rose Sago Kuih

There’s no flour needed for an eye-popping delight. The ruby red Rose Sago Kuih is simply made with caster sugar, sago, floral rose essence and a few other common ingredients to make for a soft, chewy delight during your afternoon tea or post-dinner indulgence. If you’re a fan of fresh grated coconut, take delight in flipping your kuihs in a tangle of the refreshing fruit, until you get a perfect coat of juicy coconut shreds.

Healthy

Difficulty: Easy

Preparation: 10 min
Cook: 45 min
Clean up: 10 min

Steps: 3 steps
9 Ingredients

Difficulty: Easy
Steps: 3 steps
9 Ingredients

Preparation: 10 min
Cook: 45 min
Clean up: 10 min

Instructions

Steam coconut
- Steamed fresh coconut with pinch of salt and a piece of pandan leaf for about 8 mins. Set aside

Make rose sago
- Rinse sago. Drain.
- In a pot of water add sugar, red food colouring pinch of salt and rose water.
- Cook sago till translucent.

Steam sago
- Place a piece of banana leaf ina container with a bit of oil
- Add cooked sago and using a piece of banana leaf,press sago gently to even it.
- Steam sago for about 15 to 20mins
- Remove from steamer. Leave to cool completely before cutting it into desired squares.

Plate and Serve!

Coat cut sago kuih with generous amount of steamed coconut.

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Name: Delightful Chewy Rose Sago Kuih
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H45M0S
Total time: P0Y0M0D0H55M0S
Yield: Yields 10 pieces
Cuisine: Asian
Ingredients: 100 g sago; 60 g caster sugar; 400 ml water; 1 tsp rose essence; ½ tsp red colour; 2 cups fresh coconut (steamed); ¼ tsp salt; 1 pc pandan leaf; 1 pc banana leaf