Abok-abok Sago Berwarna Warni (Colourful Sago Kueh)

In the spirit of Aidilfitri celebrations by my Muslim friends & family members, I dedicate this Sago Kueh to them :)

It's from the magazine FLAVOURS Sept-Oct 2009 issue pg. 69 "Abok-abok Sago Berwarna Warni"


Ingredients
450g Sago Pearls
8 Pandan Leaves
1 Coconut, grates (I used desicated coconut instead)
150g Caster Sugar
1/2 Tsp Salt
4 drops Red Colouring
3 drops Rose Essence
3 drops Green Colouring
Grated Coconut for topping (optional)

Method
1. Wash & soak sago in water for 1 hour, then drain.
2. Shred & pound pandan leaves to extract the juice.
3. Mix sago with grated coconut, sugar, and salt. Divide into 3 portions.
4. Add Red colouring & Rose essense to the 1st portion.
5. Add Green colouring & Pandan leave juice to the 2nd portion.
6. Leave the 3rd portion white.
7. Grease a 23cm square tin, layer with green sago mixture & press firmly. Steam it for 15mins.
8. Add the white sago mixture on top of green sago & press firmly. Steam it for 10-15mins.
9. Add the red sago mixture on top of white sago & press firmly. Steam for 15mins.
10. Cool & cut into diamond shapes. You may serve with grated coconut.

This is how I pounded my shredded pandan leaves.. the old fashion way ;)

The wonderful colours of sago mixtures

All steamed & left to be cooled

Presenting : Abok-Abok Sago Berwarna Warni!