Layered Pandan Abok-abok Sago
My layered Pandan Abok-Abok Sago is a traditional favourite made easy. It is a Malay kuih made with just a few simple ingredients – sago pearls, freshly grated coconut and gula Melaka (palm sugar). Instead of the usual method of wrapping each portion individually in banana leaves, I’ve given this traditional treat a little makeover by layering everything in a steaming tray. A layer of banana leaf at the bottom and another on top helps retain that lovely traditional aroma while steaming. The result? Beautiful layers of chewy sago, fragrant coconut and rich, caramel-like palm sugar. All the familiar flavours of traditional abok-abok, with much less fuss. An easier way to enjoy a nostalgic Malay delicacy.
Ingredients
8 screwpine leaves (pandan leaves)
1 ¼ cups sago
1 ¼ cups grated young coconut
1 tsp salt
100 gm palm sugar (increase amount to taste)
Method
1. Cut pandan leaves into small pieces and blend with 1 ½ cups water. Strain and extract 1 ½ cups of pandan juice.
2. Mix pandan juice with sago for 2 minutes. The sago will absorb most of the pandan juice and will turn a nice green hue. Strain.
3. Mix grated coconut with salt.
4. Combine coconut with sago and divide into three.
5. Grease tray with some vegetable oil.
6. Put a layer of sago onto the tray. Spread half of the palm sugar over the sago.
7. Repeat. Top with another layer of sago and spread with the rest of the palm sugar.
8. Cover with the rest of the sago.
9. Steam for 25 minutes.
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