Rose Flavoured Sago Cake | Kuih Sago Rose | Bronok | Kuih Sagu [Nyonya Cooking]

gula Melaka

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is more budget-friendly.

rose water

🥗Healthier: vanilla extract

💰Cheaper: almond extract

Vanilla extract offers a different flavor profile, while almond extract is often less expensive.

pandan leaves

🥗Healthier: green food coloring

💰Cheaper: spinach puree

Green food coloring mimics the color, while spinach adds nutrients.

Boil water and once it begins boiling, add pandan leaves, sago, sugar or rose paste extract until sago is almost fully cooked/translucent.

Place boiled sago into a mould lined with banana leaf. Steam for at least 20 minutes or until translucent. Then, set aside and chill it in the refrigerator for at least 40 minutes. Use saran wrap to cover the mould to prevent the surface of sago from hardening.

Remove sago from the mould and cut into bite-sized pieces. Coat sago pieces with shredded coconut mixed with a pinch of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary