Steamed Layered Sago Cake (Kuih Sago Lapis)!
I made Kuih Sago Lapis again with a slightly modified recipe. I used dark brown sugar instead of Gula Melaka and doubled the amount of pandan paste. The color of dark brown sugar is darker and you can get it at a local sundry shop. I found that it tastes better than Gula Melaka. I highly recommend this recipe as it is much better than the previous one that I shared.
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200g grated coconut, white part only
100g coconut milk
½ tsp salt
60g caster sugar
10 – 12 tbsp concentrate pandan paste (please refer recipe here)
Dark Brown Sugar Syrup:
150g dark brown sugar
2 pandan leaves, knotted
Utensils: 7 X 7 inch square pan
- Rinse and soak sago in water for 30 minutes. Drain and strain.
- Prepare the dark brown sugar syrup: Add dark brown sugar, water and pandan leave into a small saucepan. Cook over low heat until sugar melt. Sieve and set aside.
- Mix soaked sago, grated coconut, coconut milk and salt in a big bowl. Separate into two portions – one quarter (¼) and three quarter (¾).
- Portion A (1/4) – Add dark brown sugar syrup into the first portion of sago mixture. Mix well and set aside.
- Portion B (3/4) – Mix the second portion of sago with pandan paste and sugar. Set aside.
- Line the 7 X 7 inch square pan (base and sides) with banana leave and lightly grease with oil.
- Pour portion A into the pan evenly and steam at a prepared steamer over medium heat for 15 minutes. Remove pan from steamer and pour portion B evenly. Return into steamer and steam for another 35 minutes until sago turns translucent.
- Remove from steamer and let it cool. Unmould and cut the sago kuih with a knife greased with little oil.
- I reduced the coconut milk to control the amount of liquid or the kuih might turn out too soggy.
- Please add more sugar if you like it sweeter as I used the minimum amount of sugar in this recipe.
- Sago kuih can be kept in fridge overnight in an airtight container. However, sago hardens in the fridge but can be restored by heating in a steamer before serving.