Was at sis’s place again. Tried out a dessert recipe called Abok-Abok Sagu (Sago Cake) that I found in the U-Magazine. It was a variation of the usual Sago Melaka that I always make. Cooking the pearl sago and the filling was easy. It was the arranging of the sago together with the filling in the jelly moulds that was difficult. Left them in the fridge to set and only brought them out at night to pack into boxes so that I could bring them to work the next day. Most of them ended up broken with the fillings spilling out and only one barely made it.
Abok-Abok Sagu - Sago Cake
(Pearl Sago, White Grated Coconut and Palm Sugar Syrup)
Ingredients:
250g pearl sago, soaked 30mins then drain
750ml water
100g sugar
150g white grated coconut
1/2 tsp salt
200ml palm sugar syrup
Method:
1. Bring water to boil, add soaked sago, stir continuously till transparent and thick. Remove from heat
2. In a pot, cook the white grated coconut with sugar, palm sugar syrup and salt till well mixed and thick
3. Pour the cooked sago into a jelly mould till half filled and add 1 tbsp of coconut fillings, then top it up with the cooked sago again to seal it
4. Repeat till all ingredients used up. Chill in fridge till ready to serve
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