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Ingredients150g pearl sago, wash twice under running water to rid of access starch, strain to dry for a few minutes
grated coconut (use the white flesh only)
¼ tsp salt
2 tbsp water
some white sugar (optional)
gula melaka, chopped into small pieces (can also use soft brown sugar/gula merah)
banana leaf (cut out rounds of 18cm in diameter)
Method
1. Drain the sago. Combine with grated coconut, white sugar (optional) and salt. Toss well to mix.
2. Fold each piece of banana leaf round into half to form a semicircle. Fold again to form a cone.
3. Fill the cone halfway with the sago mixture. Add 1 tablespoon of gula melaka in the centre. Top up with another heaped tablespoon of another sago mixture.
4. Fold down the banana leaf (to cover the cone). Let it stand on its base. Repeat with the remaining ingredients.
5. Steam the abok-abok over high heat for about 8-10 minutes. Remove, and let it cool completely before serving.
1. Drain the sago. Combine with grated coconut, white sugar (optional) and salt. Toss well to mix.
2. Fold each piece of banana leaf round into half to form a semicircle. Fold again to form a cone.
3. Fill the cone halfway with the sago mixture. Add 1 tablespoon of gula melaka in the centre. Top up with another heaped tablespoon of another sago mixture.
4. Fold down the banana leaf (to cover the cone). Let it stand on its base. Repeat with the remaining ingredients.
5. Steam the abok-abok over high heat for about 8-10 minutes. Remove, and let it cool completely before serving.
Note: For a nicer colour, add pandan juice by blending pandan leaves and straining the juice. Pandan also gives the kueh a more fragrant. Green food colouring can also be used. Otherwise, leave it plain.
+ comments + 2 comments
you remind me of my childhood days, an indian man will come on his bicycle with a steaming basket every evening to sell this delicious kueh.
Wow Jenny...Food 2 Buzz loves to bring back sweet memory to everyone...