Sago pearls cake (Malaysian traditional snack)

This Sago Pearls Cake offers the unique softness of chewy sago grains combined with soft coconut milk and the inviting aroma of pandan. When steamed to perfection, the fragrance of desiccated coconut envelops each piece—giving it a light savory sensation and a tempting texture. The cake pieces are dense, yet soft to the bite, then sprinkled with desiccated grated coconut that adds a touch of natural sweetness and a layered texture. A comforting traditional dish, perfect for a relaxing afternoon or served as a nostalgic sweet treat.

Ingredients

Steps

Wash the sago pearls
Soak for 10 minutes
Then strain and drain until the water doesn't drip.
Put it in a container. We add 45 ml of thick coconut milk, 1/2 tsp salt, 30 g of sugar, 80 g of dry grated coconut, it's better to use fresh coconut, guys. Because I use dry grated coconut, I add thick coconut milk here (for those who like it sweet, you can add sugar).
Stir well
Then knead
We put it into a container and flatten it out a bit, press it down so that it is more compact, the result will be half the dough, here I divide the dough into two parts, guys, and this is for the white part.
We make pandan flavored ones. We add one drop of pandan flavoring and stir
It's like this huh
We add it on top of the white dough so it looks like this, just like before, spread it out and press it down a little.
Add enough water for steaming
Then return it to its place
Put the mixture into the steamer
We steam it for 40 minutes before the water boils until it is cooked perfectly, the time depends on the baking pan we use, guys
After 40 minutes
Remove and cool
After it's cold, sprinkle dry grated coconut on top.
Then cut into pieces according to taste, after cutting into pieces, coat with dry grated coconut one by one and arrange on a plate and now the sago cake is ready to be enjoyed (this cake is made with a lot of coconut, so it tastes better, but don't overdo it).