Recipe Ingredient
- 100g pearl sago
- 150g gula Melaka, finely grated
- 150g castor sugar
- 1/2 tsp salt
- 1 tbsp pandan juice (blend three screwpine pandan leaves with a little water and squeeze out for juice)
- A few drops green food colouring
- 250g grated white coconut
Instructions
- Soak sago in cold water for 10-15 minutes. Wash under running tap to get rid of excess starch. Drain well in a metal strainer.
- Mix sago with grated white coconut, sugar and salt in a mixing bowl. Divide into two portions. To one portion, add pandan juice and green food colouring to mix. Add gula Melaka to the other portion.
- Grease a 10cm square baking tin lightly with corn oil. Spread the green portion on the base and press down firmly. Put into a steamer and steam for 10-12 minutes.
- Pour the gula Melaka portion over the steamed green portion and spread evenly. Press down firmly, then steam over boiling water for 20-25 minutes.
- Remove the tin from the steamer and leave aside to cool completely before cutting.
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