Coconut and Sago Pudding

Coconut and Sago Pudding


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This is based on a traditional Malaysian dessert known as 'Abok-Abok' although normally cooked in a banana leaf this one is baked in the oven.


Serves: 10 

  • 175g sago pearls
  • 90g grated coconut or desiccated coconut
  • 3 tablespoons white sugar
  • 1 pinch salt, to taste
  • 3 drops of red food colouring to make it pink.

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Put sago in strainer and rinse under running water to get rid of excess starch. Drain well.
  2. Mix sago with grated coconut, sugar and salt in a mixing bowl. Add a few drops of red food colouring and mix well until the colour turns a light pink.
  3. Spread mixture in a baking tin. Level and press down firmly. Place in steamer and steam until the sago is transparent.
  4. Remove from steamer and let it cool. When completely cold cut into diamond-shaped slices and serve.

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