SAGO KUIH

  

SAGO KUIH

All the colouring in these kuih, I used natural colour. For example , I used lot of pandan leaves ,half a cup of

water to blend to get a darker green juices as well  smell fragrant when it cooked. As for the deep purple;lot

of fresh Bunga Telang (clitoria flower), put in a bowl of hot  water soaked for half hour to get a very deep purple. It took 30 minutes to cook, the outer layer. taste bland  chewy  blend well with the inside filling ,bit sweet, not to salty. Recipe taken from a  cookbook.

SAGO KUEH

INGREDIENTS

100 gm       Fine sago (soak for 30 minutes and drain)

1 tbsp         Tapioca flour

Few drops  Green and yellow colouring

20 pieces    Plastic cups (brush with all)

FILLING

80 gm         Dried shrimp (soaked with and pounded)

300gm        Sweet pickled raddish (wash and drain)

1tbsp          Chopped garlic

3tbsp          Oil

SEASONING

1tbsp          Oyster sauce

1tbsp          Light soya sauce

2.5tbsp       Sugar

3tbsp          Water

1/2tbsp       Cornflour

METHOD

1. Mix the Sago with tapioca flour, divided into 3 portions add in different colour for each portion.

2. Heat oil saute garlic and dried shrimp till fragrant, add in pickled raddish stir fry, finely stir in seasoning fry   

    till dry and dish.

3. Half fill with sago and insert with some filling, fill up the other half and bring to steam over high heat for

    30 minutes. Serve cool.