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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.



400g sago

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

45g water

2 pandan leaves, knotted


Utensils: 7 X 7 inch square pan



  1. Rinse and soak sago in water for 30 minutes.  Drain and strain.
  2. 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.
  3. Mix soaked sago, grated coconut, coconut milk and salt in a big bowl.  Separate into two portions – one quarter (¼) and three quarter (¾).
  4. Portion A (1/4) – Add dark brown sugar syrup into the first portion of sago mixture.  Mix well and set aside.
  5. Portion B (3/4) – Mix the second portion of sago with pandan paste and sugar. Set aside.
  6. Line the 7 X 7 inch square pan (base and sides) with banana leave and lightly grease with oil.
  7. 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.
  8. Remove from steamer and let it cool.  Unmould and cut the sago kuih with a knife greased with little oil.



  1. I reduced the coconut milk to control the amount of liquid or the kuih might turn out too soggy.
  2. Please add more sugar if you like it sweeter as I used the minimum amount of sugar in this recipe.
  3. 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.

Korean Style Buttercream Flowers Cake – 7

I am in the mood for purple. This cake was made for a special friend’s birthday celebration.   I baked the Earl Grey cake again since it is just so delicious. It was a first for most to taste an Earl Grey cake and I am glad everyone loved it.











Miang Kham





My mother in law invited some friends over for dinner last week.  I made this as a starter for our Penang Laksa dinner.  I was happy that I made the right choice as one of our friends happen to love Miang Kham.  I have simplified the ingredients and method of preparing the sauce.  This is my recipe.  I hope you will enjoy it as much as we did!


If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Inspired by Rama V Cookbook.


Yields:  30 pieces





100g palm sugar

200ml water

60g tamarind pulp

1 tsp toasted shrimp paste (belacan powder)

1 lemongrass, smashed



60g dried shrimp

50g toasted grated coconut

60g toasted peanut

40g ginger, diced

1 lime, diced

4 shallots, diced

15g cili padi (bird’s-eye chillies), diced


30 pcs daun kadok (wild pepper leaves), rinsed and dried.





To prepare sauce:


  1. Soak tamarind in 200ml of water until softened.  Mash it with your finger and strain the juice.
  2. In a small sauce pan, add tamarind juice with the rest of sauce ingredients.  Bring to boil over medium heat.  Then turn the heat to low and simmer the sauce until become thicker.  Remove the lemongrass and set aside to let it cool.


To prepare filling:


  1. Toast peanuts and dried shrimp in air fryer separately.  Set aside.
  2. In a wok, fry the grated coconut until brown and fragrant, stir constantly.  Set aside.
  3. Dice the ginger, shallots, lime and bird’s-eye chillies into small cube separately.


To serve and eat:


  1. Serve all the ingredients in a small bowl individually.
  2. Fold a leave into a cone.  Put a bit of each component in the leave and top with small spoonful of sauce.  Wrap it and eat the whole thing in one bite.