Rose Flavoured Sago Cake

4.75 stars

'Kuih Sago Ros' is the Malay name of this rose-flavoured sago dessert which is popular in Malaysia and Singapore. Made from tiny tapioca pearls and rose flavouring, this soft and bouncy kuih is then coated with grated coconut. Great for breakfast, teatime or parties.

Preparation 10 mins
Cooking 30 mins

Snack

Rose Flavoured Sago Cake, Kuih Sago Rose, Bronok, Kuih Sagu

Malaysian, Singaporean, Indonesian


Ingredients

Servings:  
100 g sago
2 pandan leaves
50 g sugar
1 tsp rose paste extract
400 ml water
banana leaves
coconut (desiccated or grated)

Nutrition per Serving

56 kcal
14 g
0 g
0 g

Community Food Snaps

Easy to make and good to eat
Got to satisfy my craving for Kuih Sago. Thanks Grace! It turned out lovely
Hi Grace, thanks for the recipe. 
We had them for our today's iftar 
Taste and texture grate
Feel so chill when it pass through my throat
yummylicious & soft
Tried this. It was splendid!

Background

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 and coated with grated coconut. This is a great dessert for gatherings or parties.

It has the consistency of jello but not as hard. The soft and chewy texture of this pink kuih together with its mild rose-flavoured taste and coating of shredded coconut definitely makes it stand out.

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 be obtained from beetroot. It is not necessary to steam fresh, shredded coconut, if you have it. I did so because I was using frozen shredded coconut. However, steam the desiccated coconut if you are using it for this recipe.


Steps to Prepare

Rose Flavoured Sago Cake Step 1

Step 1 of 3

    • 100 g sago
    • 2 pandan leaves
    • 50 g sugar
    • 1 tsp rose paste extract
    • 400 ml water

Boil water and once it begins boiling, add pandan leaves, sago, sugar or rose paste extract until sago is almost fully cooked/translucent.

Rose Flavoured Sago Cake Step 2

Step 2 of 3

    • banana leaves

Place boiled sago into a mould lined with banana leaf. Steam for at least 20 minutes or until translucent. Then, set aside and 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.

Rose Flavoured Sago Cake Step 3

Step 3 of 3

    • coconut (desiccated or grated)

Remove sago from the mould and cut into bite-sized pieces. Coat sago pieces with shredded coconut mixed with a pinch of salt.

Published: July 3, 2016


0 Discussions

Give us your opinion! Log in and start posting.