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Rose Flavoured Sago Cake

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Rose Flavoured Sago Cake


Total Time
Total Time
Prep 10 M / Cook 30 M

10 Servings

Grace Teo
Grace Teo   thegraceteo
Published on July 3, 2016

  Based on 1965 ratings  Watch Now


100 g
pandan leaves  
50 g
1 tsp
rose paste extract
400 ml
banana leaves
coconut (desiccated or grated)


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. I did so because I was using frozen shredded coconut. Steam the desiccated coconut too, if you are using it for this recipe.

Rose Flavoured Sago Cake is also known as: Rose Flavoured Sago CakeKuih Sago RoseBronokKuih Sagu



Step 1/3

  • 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.


Step 2/3

  • 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.


Step 3/3

  • coconut (desiccated or grated)

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

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