Abuk-abuk is a traditional kuih made from sago wrap in banana leaf cone shape. The parcels are steamed. The sago is sweeten with a thin layer of palm sugar. It is best served during tea time.
It has been a while since I made abok abok sago. I was craving for something sweet, typical diabetic patient, have some banana leaves leftover from this morning nasi lemak breakfast menu, I made a turn to the kitchen to prepare this all time favorite kuih.
1/4 cup white sago
1/2 cup grated cocomut
1/2 cup plam sugar
- Cut the leaves into 13cmx10cm squares . Heat up some water in a steamer. Leave for 5 mins,no need to be boiling point, put in all the banana leaves. Leave for 2 minutes. Then drain and wipe.
- Drain the soaked sago. Combine with grated coconut.
- Combine palm sugar and sugar. Put aside.
- Fold each piece of banana leaf round into half to form a semicircle. Fold again to form a cone. Fill the cone halfway with the plain sago mixture. Add 1 tablespoon of combined sugar mixture. Top up with a heaped tablespoon of pink sago mixture. Fold down the banana leaf (to cover the cone). Let it stand on its base. Repeat with the remaining ingredients.
- Steam the abuk-abuk over high heat for about 8-10 minutes. Remove, and let it cool down completely before serving.
* You can find colorful sago at the shop. They have plain, pink and green.