Soft and chewy texture, with beautiful aroma of gula melaka in every bite you get.
Recipe from Anncoo Journal
Ingredients
White sago 300g
Gula Melaka ( Palm Sugar) chopped into pieces 280g
Pandan leaves 3 pieces
Water 80g
Fine dessicated coconut ( shredded coconut) 250g ( I only needed 100g)
Salt 1/8 teaspoon
 |
| Sago pre-soaked for 30 minutes |
 |
| sugar syrup done |
 |
| sugar syrup and sago well combined |
 |
| steaming done |
 |
| after cooled, cut into small pieces coat with shredded coconut |
Method
Rinse and soak the sago with water for 30 minutes, drain well after that.
Together with the pandan leaves, heat up the gula melaka with water until the sugar is well dissolved. Strain the syrup mixture.
Mix and stir the sago and sugar syrup together.
Pour into a greased, 8 inch square pan. Over high heat, steam it for 30 minutes. Let it cool completely.
Meanwhile, steam the shredded coconut with 1/8 tsp salt for 10 minutes.
Slice them into small pieces and coat them with shredded coconut.
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