Abok Abok Sago #1

I brought my baby and mom to Jusco for some shopping over the weekend. I was busy looking at some dried condiments when my baby accidentally grab a packet of white pearl sago. He was kind of excited to learn that his hand can actually reach for things hanging on the wall rack. Happily passing the packet of sago to me, while I was laughing at him.

While holding the sago , I suddenly have the urge to try my hand at making some Abok Abok Sago . Tired of eating those red rose flavour Abok Abok Sago sold in Malay stall , I have then search all over the web to find varieties of Abok Abok Sago . Voila !! I found this , one very interesting post . So I decided to make this for teatime snack... heehee .....

Amazing, amazing , amazing, this Abok Abok Sago turn out to be a hit. Baby actually ate 2 of this and Nat ( may daughter - the never like any food except for sausages and pork belly little monster ) manage to finish 1 1/2 all by herself. LOL... I am sure gonna make this again. Yippeee !!

Pandan Flavour as the top layer , Gula Melaka flavour as the bottom layer . Believe me this is really a delicious Abok Abok Sago. My mom classify this as the best Abok Abok Sago she ever tasted .

ABOK ABOK SAGO
Ingredients 
100g    Grated Coconut
A pinch of Salt

Method

• Mix grated coconut and a pinch salt . Steam over high heat for 3 minutes 
• Set aside to cool 

For Pandan Layer
50g     Pearl Sago
50g     Castor Sugar
50g     Grated Coconut
1tbsp  Pandan Juice  ( or 1 tsp Pandan Paste )
A few drops of Green Colouring ( might not need this if using pandan paste )
A pinch of salt

Method

• Soak sago in water for 15 minutes. Wash under running tap to get rid of excess starch . Drain well in a metal strainer 
• Mix sago , grated coconut and salt in a mixing bowl. Add pandan juice and green colouring , mix well 

For Gula Melaka Layer
50g      Pearl Sago
30g      Castor Sugar
50g      Gula Melaka ( finely grated / chop )
50g      Grated Coconut

Method

• Soak sago in water for 15 minutes. Wash under running tap to get rid of excess starch . Drain well in a metal strainer 
• Mix sago , grated coconut and salt in a mixing bowl. Add gula melaka and mix well

To assemble

• Grease a 10cm square baking tin lightly with cooking oil ( I use agar agar mould instead ) . Spread the pandan layer on the base and press firmly 
• Steam over medium high heat for 15 minutes
• Remove baking tin from steamer and spread the gula melaka layer over the green portion. Press down firmly and steam over medium high heat for 25 minutes 
• Remove from steamer and leave to cool completely before cutting . Coat each piece of Abok Abok Sago with grated coconut 

Recipe adapted from Kuali

I am submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011 ) hosted by SSB of Small Small Baker