Coconut and Sago Pudding
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.
1 person made this
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.
- Put sago in strainer and rinse under running water to get rid of excess starch. Drain well.
- 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.
- Spread mixture in a baking tin. Level and press down firmly. Place in steamer and steam until the sago is transparent.
- Remove from steamer and let it cool. When completely cold cut into diamond-shaped slices and serve.
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