Nyonya Kuih: Sago Pudding with Sticky Palm Sugar Coconut Sauce
Never thought sago pearls have other usages other than to make honey dew and sago dessert! I came across some Nyonya recipe books in Malaysia last time when I was there visiting my family. Some of the recipes call for sago pearls to make Malay kuih (cake/snacks in Malay language). Here I am testing some of the kuih recipes!
I wish I made the sticky palm sugar coconut sauce when I served it to a friend, Steven. It makes a lot of different to the kuih...Quite unusual texture and quite springy to chew, the sticky palm sugar coconut sauce make the kuih more flavoursome and really add further taste depth to the kuih too, I think!
Ingredients: (For the kuih)
Mix all ingredients in a big bowl and then pour the mixture into a greased glass baking tray, steam the mixture until cooked through (the sago should be transparent in appearance). Remove from the heat and set aside to cool down completely.
Meanwhile, in a pan, heat the remaining coconut milk and 1 log of the palm sugar until the sugar completely dissolved and thicken.
Cut the kuih into bite-size rectangular shapes and serves it warm or at room temperature with the sticky sauce...
I wish I made the sticky palm sugar coconut sauce when I served it to a friend, Steven. It makes a lot of different to the kuih...Quite unusual texture and quite springy to chew, the sticky palm sugar coconut sauce make the kuih more flavoursome and really add further taste depth to the kuih too, I think!
Ingredients: (For the kuih)
- 350g Sago (Pandan flavour) - soak in cold water for 15 minutes and drain.
- 50g Black sago (optional- to give colour to the kuih). Boil in water until soft. Drain
- 150g Sugar
- 1 tsp Salt
- 1 tbsp Pandan essence
- 1 tbsp Vanilla essence
- Approximate 200ml Thick coconut milk (1/2 a can)
- Freshly grated coconut for garnish (or desiccated coconut)
Mix all ingredients in a big bowl and then pour the mixture into a greased glass baking tray, steam the mixture until cooked through (the sago should be transparent in appearance). Remove from the heat and set aside to cool down completely.
Meanwhile, in a pan, heat the remaining coconut milk and 1 log of the palm sugar until the sugar completely dissolved and thicken.
Cut the kuih into bite-size rectangular shapes and serves it warm or at room temperature with the sticky sauce...
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