Most South East Asian cakes or kuih as we call it are bite sized dessert or snack, mostly made with rice flour, glutinous rice flour, sago, tapioca flour or mung bean flour. They are usually steamed than baked or fried.
Kuih Sago is a traditional Asian dessert that was chewy in texture, made of pearl sago. I chose a different method to prepare instead of steaming it. My cooking style requires constant stirring until the sago turns translucent after adding them to the sugar syrup. After cooking it was leave to cool until set. When completely cool, they are sliced and rolled in grated coconut.
Most desserts made with coconut will turn rancid really fast so it must be consumed on the same day other wise stored them in a refrigerator. A jar with resealable lid works perfect to keep shredded coconut fresh and handy in a fridge.
KUIH SAGO / SAGO CAKE GLUTEN FREE
Servings : 6-8
1 cup sago rinsed and drained
1 cup white sugar
2 cup water
1 tablespoon corn flour mixed with 3 tablespoon water
pandan leaves knotted (optional)
2-3 drops red food coloring
1 cup shredded coconut
salt to taste
Place water, pandan leaves and sugar in a deep pot, bring to boil.
Add food coloring, stir until sugar is dissolved.
Add in drained sago and corn flour mixture, stir until sago is translucent and bubbles appear on surface.
Pour mixture into a tray or glass dish, level top with spatula. Allow to cool completely,
Combine coconut and salt, stir to combine.
Cut into bite size pieces then roll into coconut.
Ready to serve. If not consumed on the same day, keep refrigerated.
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