Nyonya Cooking


Desserts & Kuih



Cooking Time



10 Servings

Rose Flavoured Sago Cake

Kuih Sago Rose Bronok Kuih Sagu

  943 YouTube ratings  

Simple and quick vegan dessert made from tapioca pearls and is great for gatherings and parties.

There are many wonderful kuih desserts in Malaysia which are sold in small stalls by the roadsides or at night markets. Some are sweet while others are savoury. One of my favorites is 'Kuih Sago', a mildly sweet 'kuih' made from tapioca pearls. It has the consistency of jello but not as hard. The soft and chewy texture of this 'kuih' together with its mild rose flavoured taste, brightly coloured in pink and coated with shredded coconut definitely makes this 'kuih' stands out. This is a great dessert for gatherings. If you are unable to find rose paste extract, you may substitute it with rose water or any colouring of your choice. Natural colouring can also be obtained from beetroot. It is not necessary to steam fresh shredded coconut. I did it because I was using frozen shredded coconut. Steam the desiccated coconut too, if you are using it for this recipe.

  Sagokuchen mit Rosengeschmack ist auch auf deutsch verf├╝gbar.


  • 100 grams sago
  • 2 pandan leaves
  • 50 grams sugar
  • 400 milliliters water
  • coconut (desiccated or grated)
  • 1 teaspoons rose paste extract

Steps to Prepare

  1. Boil water along with pandan leaves, sago, sugar or rose paste extract until water is fully absorbed.
  2. Place boiled sago into a mould lined with banana leaf.
  3. Steam boiled sago for at least 20 minutes or until translucent.
  4. Set aside and then chill it in the refrigerator for at least 40 minutes. Use saran wrap to cover the mould to prevent the surface of sago from hardening.
  5. Remove sago from mould and cut into desired shape.
  6. Coat sago pieces with shredded coconut mixed with a pinch of salt.

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