Recipe Description
Welcome, Kuali Bakers! This time, we are showcasing all the incredible ‘Kuih-muih’ submissions here!
To enter our giveaway, all you need to do is serve up your best ‘kuih-muih’ using Anchor Extra Yield Cooking Cream, which can be used as a substitute for coconut milk. Read our full instructions here to win!
This recipe is courtesy of Juliann Siow for “Show us your ‘In-Kuih-dible’ Creations!” Contest.
This recipe is best with
Recipe Ingredient
- 300g sago pearls
- Ingredients for Pandan Layer
- 220ml pandan juice (blend 230ml water + 20g pandan leaves, strain)
- 70ml Anchor UHT Extra Yield Cooking Cream
- 1/2tsp salt
- 60g castor sugar
- 50g freshly grated coconut
- Ingredients for Gula Melaka layer
- 110ml water
- 40g Anchor UHT Extra Yield Cooking Cream
- 1/4tsp salt
- 100g freshly grated coconut
- 130g gula melaka (chopped finely)
- Others
- 8 inch (20cm) square baking pan
- banana leaves
Instructions
- Line the bottom of 8-inch (20-cm) square baking pan with banana leaf, then coat with oil
- Rinse sago pearls with hot boiling water, drain and divide into 3 equal portions. 2 portions for Pandan layer
- For pandan layer: Mix together pandan juice, coconut milk, salt and sugar, add to 1 portion of sago, mix well. Set aside to soak for 30 minutes. Then, add in shredded coconut, mix well. Devide the portion into 2.
- For gula Melaka layer: Mix together water, coconut milk and salt, add to 1 portion of sago, mix well. Set aside to soak for 30 minutes. Then, add in shredded coconut, mix well. Spread evenly on a big plate for steaming
- Spread pandan layer sago evenly in the baking pan lined with banana leaf
- Steam pandan layer sago and gula Melaka layer sago over medium-high heat for 15-17 minutes
- After that, add grated gula Melaka to steamed gula Melaka layer sago, mix well
- Spread steamed gula Melaka layer sago on top of steamed pandan layer sago
- Spread the other Pandan layer on and steam for for 15-17 minutes
- Remove from heat, cover the top with banana leaf (to prevent the surface from drying), set aside to cool completely (you may dip the baking pan in cold water to speed up the cooling process)