INDONESIA PEARLS PUDDING

I got this from the recipe book that I bought at the airport on my way to a meeting in Singapore. This pudding is made of Indonesian Mung Bean Flour with large pearl sago. A reminiscent of kuih Nagasri but the recipe here calls for 1 1/2 tsp agar-agar powder. It's creamy and a bit chewy with the presence of the pearl sago

Indonesia Pearl Pudding

100 g large sago

1 pack Hung Kwe Flour (white)

200 g sugar

1 1/2 tsp agar-agar powder

200 ml coconut milk

400 ml water

pinch of salts

yellow, green and red coloring

Cook sago in hot water until tranparence. Rinse and filter it. Divide into 3 portion. Add green, red and yellow respectively./ Masak sago sehingga jernih. Tapis dan toskan airnya. Bahagi kepada tiga dan warnakan setiap satu, merah, hijau dan kuning

Mix coconut milk with water. Mix the flour with some of the coconut milk mixture until well combined./ Satukan santan dan air dan campurkan separuh dari santan tadi dengan tepung. Kacau sehingga sebati.

Mix remaining coconutmilk with sugar salts and agar-agar powder. Cook until dissolved. Pour in coconut and flour mixture. Continously stir until thickens/ Campurkan baki santan dengan gula, garam dan serbuk agar-agar. kacau diatas api sehingga pekat sedikit.

Pour into molds and leave to cool / Masukkan ke dalam acuan dan biar sehingga sejuk.

Resipi ini saya ambil dari buku resipi yang saya beli di airport ketika menunggu persawat untuk mesyuarat di Singapore. Resipi nampak simple dan bahan semua ada di rumah jadi saya cuba. Resipi ini lebih kurang macam resipi "kuih cantik manis" Indonesia cuma yang ini ada dimasukkan sedikit serbuk agar-agar dan menggunakan sago mata besar. Warna pudding ini sebenarnya putih tapi entah macam mana yang saya buat ini agak kekuningan sedikit..mungkin warna dari sago tu turun. Sedap dan sesuai sebagai sajian pencuci mulut

Next Post - Breakfast Menu

SAGO GULA MELAKA

This is Malaysian all time favourite. If you happened to have your buffet lunch or dinner in any hotel in Malaysia, you are sure to be served with this as your dessert - Without Fail!!!

The combination of cold, smooth, springy sago pearls (albeit tasteless), the sweet and scented gula melaka (palm sugar) and the fragrant creamy santan (coconut milk) works so well. 

It is easy to prepare, cheap with simple ingredients. There's even no measurement for this recipe, I just "agak-agak" and cooked the sago, anyhow for those who wanted to try this for the first time, here's what I found from the net that can help you.

Sago Gula Melaka

1 cup small sago pearls (pick through but do not wash)
5 cups water
4 pieces pandan leaves*
200g gula melaka**, chopped into small pieces
1 coconut, shaved/grated
a pinch of salt (optional)

1. Put water and pandan leaves into a pot and boil 10 minutes so the pandan flavor comes out. (You can omit the leaves if you prefer the sago to stay transparent-white. The leaves taint the sago slightly yellow). Remove the leaves.

Throw in the sago pearls, stirring well so they don't clump. Let it simmer 10 minutes, stirring all the time. The pearls will turn transparent but there will still be a dot of white in the middle. If you continue cooking till it all turns transparent, most of the pearls will just become glue. So turn off the heat, put the lid on and leave 10 minutes.

2. The pearls will have all turned tranparent. If not, heat through but not boil, turn off heat and let it sit, covered, for two minutes. Bring pot to the sink, add lots of tap water to the hot sago in the pot and stir so that the sago pearls separate. Pour the sago through a metal sieve over the sink and stir with a spoon so that the glue will run through the sieve, leaving just the sago pearls. Rinse enough individual moulds or glasses or a big bowl (more convenient if you are serving it to a large group) and scoop sago pearls in. 

The rinsing is to wet the moulds so that it would be easier to turn the sago out. If you like the sago chewy and compact, drain off as much water as you can but if you like a softer pudding, which I do, do not drain till the last drop of glue. Let sago cool in the glasses, then chill in the fridge for at least 4 hours until very cold.

3. Meantime, put the gula melaka and about 4 T water in a small pot over low fire to melt the sugar. Do not stir, just let the sugar thicken into a thin syrup. Yummy sugary-coconuty smell! Let it cool; it will thicken slightly. If you let it cook until it is thick, the gula will become hard upon cooling.

4. Add 1 cup water to the grated coconut, 'massage' the coconut well to release the milk (yup, you read me) and squeeze out the santan. Strain santan into a small pot and let it heat through but not boil. I actually prefer not to heat through because I prefer the raw taste of coconut milk which is stronger and tastier. Just make sure everything is super hygenic and that you have a strong stomach if you don't heat through. Add salt if like but I don't because fresh, authentic coconut milk has a sweet and slightly saltish taste. The most important ingredient for this dessert is the santan, which MUST be thick and fresh.

5. Serve chilled sago pudding with the gula melaka syrup and lots and lots of santan. There's only a little santan in my photo above because I had spilled it.

Cook's Note - This is for plain Sago Gula Melaka, you can add color of your preference, while soaking the sago. I colored my blue and red.

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Bulan-bulan puasa sebegini, resipi ini memang menjadi POJAAN, murah, mudah , senang dibuat dan yang paling penting sedap sebagai juadah pembuka selera. Untuk ceriakan suasana saya warnakan sago saya mengikut warna 1 Malaysia ...ha...ha MERAH dan BIRU, biasanya orang buat warna asal sago atau pun hijau, apa pun ikut selera masing-masing ya.  Kalau hendak mudah untuk santanya pakai aje santan pekat KARA dalam kotak, sebab kadang-kadang santan ni kalau dibiarkan lama warnanya udah tak putih jernih lagi, lebih-lebih lagi nak tunggu sampai azan magrib, saya pakai santan kotak aje.

Next Post - Basil Seed Red Syrup Drinks

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KUIH SAGO

Kuih Sago

This recipe was taught to me years back in my home science class and this  sweet tooth delight is the only kuih that I constantly make. It's easy, spongy and yet delicious.

Ingredients A:

2 cups grated coconut/ 2 cawan kelapa parut

½ tsp salt/ 1/2 tsp garam

Ingredients B 

2 cups pearl sago(wash, soak for 60 minutes, drain)/ 2 cawan sago rendam dan toskan.

Ingredient C:

1 cup sugar/ 1 cawan gula

1 tbsp corn flour / 1 sdt tepung jagung

2 tsp rose essence and red coloring/2 sdt esen ros dan warna merah

Method:

1. Mix the grated coconut and salt well. Set aside./ Gaulkan kelapa parut dengan sedikit garam. Letakkan sebelah.
2. Wash the pearl sago and soak for 60 minutes and drain./ Basuh dan toskan sago.
3. Mix the soaked pearl sago with ingredients C./ Campurkan sago dan bahan-bahan C.
4. Grease the steaming tray and pour in the pearl sago and steam for 20 minutes./ Leserkan minyak dalam loyang dan curah campuran sago tadi dan kukus selama 20 minit. Sejukkan.
5. When cooled, cut into small pieces and roll in the grated coconut./ Bila sejuk baru potong

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Rasanya kuih tidak perlu perkenalan. Tetap ungul sehingga sekarang. Menjadi kegemaran. Menariknya ia mudah dibuat. Terdapat dua cara untuk membuatnya, samada kacau di atas api ataupun kukus. Apa pun cara yang digunakan kuih ini tetap sedap dan menjadi kegemaran ramiai.

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Next Post - Keladi Goreng Kuih Bakul

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ABUK-ABUK SAGO

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.

INGREDIENTS

1/2 cup pink sago

1/4 cup white sago

1/2 cup grated cocomut

1/2 cup plam sugar
1/4 sugar

Banana leaves

Toothpick

METHOD 

1. 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.
2. Drain the soaked sago. Combine with grated coconut.
3. Combine palm sugar and sugar. Put aside.
4. 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.
5. 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.

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Kalau cuti-cuti ni duduk rumah tak ada lain yang difikirkan makan aje, lebih-lebih lagi pesakit kencing manis seperti saya, ada aje tekak ni nak benda-benda yang manis. Kebetulan ada daun pisang lebih dari buat Nasi Lemak untuk sarapan pagi tadi, apa lagi saya buatlah Abuk-Abuk Sago ini. Lama dah tak buat tetapi dik kerana kuihnya mudah, tak pakai resipi pun tak apa. Mudah aje, pulak tu sekarang ini ada jual sago bermacam warna, tak payah nak warna-warnakan, rendam aje. Ooooo puas hati betul dapat makan panas-panas.