Tuesday, 12 August 2014

Nyonya Sago Coconut Kueh

My mother is a sago lover and this is one of her favourite sweet delicacies which she has requested me to make time and time again. I guess it's not difficult to see why. 

The combination of palm sugar, pandan and coconut milk brings out the beautiful flavour in this traditional kueh. Moist and flavoursome, not to mention the attractive different layers of colours, it just make this kueh simply hard to resist!

Nyonya Sago Coconut Kueh


400g Sago
300g Water


210g Grated White Coconut
220g Sugar
200ml Thick Coconut Milk
A pinch of Salt


100g Palm Sugar (Gula Melaka)
4 Tbsp Water
1 Tbsp Pandan Juice, extracted from Pandan Leaves


1) Soak ingredients (A) for 30 minutes.

2) Melt ingredients (C) over low heat. Sift and set to cool.

3) Mix sago and ingredients (B) well and divide into 3 portions.

4) Add 1/4 tsp of pink food colouring to portion 1. Add in ingredients (C) to portion 2. Set aside portion 3.

5) Spread portion 1 evenly in a 7" square cake tin and press lightly with a spatula. Steam for 1/2 hour until the sago is transparent. Remove from steamer, and then pour in portion 2. Steam again and finally pour in portion 3 and steam for 30 minutes further.

6) Cool completely before cutting.


  1. Hi
    I've tried your sago kuih and is good! But when i leave it to cold for cutting, the surface and surrounding has dries up a bit...pls advise what can i do to avoid this happen. Thanks

  2. Hi Christine, sorry for my late reply. I'm glad that you like the sago kuih. To prevent the surface from drying up, you can cover with a wet cloth while it cools down. This will help to keep it moist.