Recipe prepared inward September 2010
It’s weird, I can’t discovery this version online.
I tried to recreate this from a kuih vendor inward Kampar. This version of a lower cassava layer as well as a upper sago layer is mutual inward Kampar, Ipoh as well as Taiping.
And instead of grating the cassava this time, I used the blender. Haha. Talk virtually beingness lazy. And it industrial plant simply every bit well.
The tiptop of this kuih is virtually 1.5 inches, but when it was fresh out from the steamer, it was virtually two inches. So, delight create non role the shallow pans to steam this.
Steamed Cassava as well as Sago Kuih
Recipe source: Wendyywy
500gm peeled cassava
150ml water
100ml thick kokosnoot milk
two Tbsp tapioca starch
100gm sugar
150gm sago pearls (tapioca pearls)
100gm sugar
250ml water
375 ml pandan juice (375ml H2O blended alongside 5 1ft long pandan leaves)
100gm freshly grated coconut
1. Cut peeled cassava into modest pieces, as well as lay into the blender, together alongside sugar, starch, H2O as well as kokosnoot milk. Whiz until fine.
2. Cook cassava glue inward a pan until slightly thickened, you lot volition no longer encounter “liquid”. Pour thickened glue into a greased nine inch foursquare or circular pan. Level cassava paste.
3. Prepare steamer as well as convey H2O to boil.
4. While waiting for the steamer to locomote ready, inward a saucepan, convey H2O to a boil. Put inward sago pearls as well as sugar, when the mixture seems to accept thickened slightly, lay inward pandan juice as well as convey to a boil over medium heat. (during this time,if H2O inward steamer has boiled, lay inward cassava mixture as well as steam on high rut for xv minutes).
5. Continue to develop sago on depression heat, stirring all the fourth dimension until the mixture has no visible “liquid” as well as the pearls appear one-half cooked, the whole affair should all the same expect soupy, but thick. Mix inward grated coconut.
6. Gently pour sago over steamed cassava layer. (check steamer’s H2O level!!!! Add H2O if necessary)
7. Cover alongside chapeau as well as steam on high rut for simply about other twenty minutes.
8. Remove from chapeau from steamer forthwith to forestall H2O from chapeau condensing as well as falling onto the kuih.
9. Cool completely earlier cutting.
I'm submitting this to
hosted past times SSB of Small Small Baker
Buat lebih berguna, kongsi:
