Wanna a slice of gluten free sweet and chewy Nyonya kuih?
This is another blissfully easy and delicious Nyonya kuih recipe, Kuih Sago. Sago, also known as Tapioca Pearls, is made of tapioca. Tapioca Pearls is one of the common South East Asian dessert ingredients, widely used in Malay, Nyonya and Thai desserts.
This recipe was verbally taught by a Malaysian cashier whom I met at my regular Asian grocery store. It happened that one day she showed me the kuih which she made for her colleague as birthday treat and asked me what the proper name was for the kuih in Malaysia which she couldn't recall. I was of no help to her as I had no idea what the name for that kuih was. But since she said the main ingredient was sago, I guessed it must be Kuih Sago. She mentioned that the kuih was super easy to make, just "mix and steam", so it prompted me to give it a trial.
I made this last Saturday and brought over as dessert to our regular Penang families dinner gathering. I used green Pandan flavor sago. Alternatively you can use white sago added with some coloring.
These snowballs like of luscious gluten free kuih , can be a unique Christmas dessert recipe too.
|Kuih Sago 椰丝西米糕 - Featured in Group Recipes 21/12/2010|
KUIH SAGO ( STEAMED TAPIOCA PEARLS CAKES)
300g Sago/Tapioca Pearls ( I'm using green color sago)
1 tsp Vanilla essence
1tbsp corn flour
½ tsp Salt
150g finely grated coconut (or desiccated coconut)
If dried desiccated coconut is used, best to soften the coconut before use.
Pour out sufficient amount of desiccated coconut in a plate, add in ½ tsp salt and sprinkle some water onto it and microwave heat or steam to soften the coconut.