Ingredients

  • Yields 10 pieces
  • 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

Delightful Chewy Rose Sago Kuih
Recipe Courtesy of
Asian Food Network

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.
  • Easy
  • 10 min
  • 45 min
  • 10 min
  • 3 steps
  • 9 Ingredients
  • Easy
  • 3 steps
  • 9 Ingredients
  • 10 min
  • 45 min
  • 10 min

Instructions

  1. Steam coconut

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


  2. 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.
    Make rose sago


  3. 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.
    Steam sago


Plate and Serve!

Coat cut sago kuih with generous amount of steamed coconut.

Plate and Serve!

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Ingredients
  • Yields 10 pieces
  • 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

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