A Must-Try for Any Kueh Lover: How to make Kuih Lapis Sagu with QQ texture

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

Soak sago flour in water for 4 hours, then drain.

Blend coconut milk with pandan leaves until smooth.

Strain the mixture to remove pandan leaves.

In a pot, combine the strained coconut milk, sugar, and salt over low heat until sugar dissolves.

Divide the mixture into two bowls; color one with food coloring.

In a steaming tray, layer half of the plain coconut mixture.

Steam for 10 minutes until set.

Add half of the colored mixture on top and steam for another 10 minutes.

Repeat layering with remaining mixtures, steaming each layer for 10 minutes.

Allow the kuih to cool before cutting into pieces.

Serve chilled or at room temperature.

Cooking Techniques

Allergens