Kuih Sago with desiccated coconut
张莉婵食谱系列
Ingredients :
A) 300g sago and 150 to 200g fresh frozen desiccated coconut
B) 100g gula melaka, 50ml water and 2 to 3 pandan leaves, knotted
C) 100g coconut cream, 80g-100g sugar and pinch of salt
D) 1 tablespoon home made pandan paste
Method :
1. soak sago in water for minimum one hour, drain, stir in desiccated coconut and mix well.
2. divide sago mixture into three portions and set aside.
3. meanwhile place gula melaka, water and knotted pandan leaves in a saucepan and bring to a boil. Making sure the sugar is completely dissolved and discard the pandan leaves.
4. pour gula melaka mixture into one portion of sago mixture.
5. mix coconut cream, salt and sugar until well combined, divide into two portions. Add pandan paste into one portion.
6. add coconut cream mixture into sago mixture.
7. spread one portion of sago mixture in a greased tin and steam for 10 minutes. Repeat the step with the remaining portions.
8. steam the kuih for a further 15 minutes.
9. leaves it to cool and cut into pieces by using a plastic cutter.
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