This is my Mother’s recipe that takes me back to my childhood in Malaysia. The sago kuih is made with orange and purple sweet potato and has the most incredible colour. This soft, chewy kuih has a mild sweet potato aroma too. When I bake this recipe I reminisce playing with my siblings whilst having this in my other hand.
Dual colour sweet potato sago kuih
The Story
My mother’s traditional sago kuih recipe
Dual colour sweet potato sago kuih
This is my Mother’s recipe that takes me back to my childhood. The sago kuih is made with orange and purple sweet potato and has the most incredible colour. This soft, chewy kuih has a mild sweet potato aroma too.
Ingredients
Orange sweet potato batter
- 130 g Orange sweet potato cut into small cubes
- 2 sprig Pandan leaf
- 120 ml Plain water
- 1/4 tsp Salt
- 70 g Caster sugar
- 50 g Tapioca starch
- 20 g Glutinous rice flour
Purple sweet potato batter
- 130 g Purple sweet potato cut into small cubes
- 2 sprig Pandan leaf
- 120 ml Plain water
- 1/4 tsp Salt
- 70 g Caster sugar
- 50 g Tapioca starch
- 20 g Glutinous rice flour
Sago
- 150 g Small sago pearls
- 200 ml Plain water
- 1/2 tsp Salt
- 50 g Caster sugar
- 80 g Desiccated coconut or fresh coconut
Coating
- 150 g Desiccated coconut/ or fresh coconut
- 1/4 tsp Salt
- 2 sprig Pandan leaf for decoration
Instructions
- Grease a 20cm square baking tin. Line it with grease proof paper and pop this paper into the tin.
- Place the purple and orange sweet potatoes in a steamer. Ensure both sweet potatoes are in different containers so that the colours do not mix. Place 2 pandan leaves on top and steam for 20 minutes.
- For the sago section of this recipe, rinse the pearls with hot boiling water and drain off the water.
- Put the sago aside. Add salt and sugar to the water and stir until the sugar is dissolved.
- Now add the sago into the water mix you have just made to soak for 25 minutes.
- After 25 minutes of soaking add in the desiccated coconut and mix well. Divide this mixture into 2 equal portions.
- Spread the mixture into a thin layer on 2 plates and steam both plates for 25 minutes.
- Once the sago has been steamed for 25 minutes let the sago rest for 10 minutes before removing it from the steamer.
- For orange sweet potato batter, add salt, sugar and orange sweet potato to water. Blend this in a mixer until smooth.
- Add tapioca starch and glutinous rice flour to the batter and mix until its smooth.
- Add 1 portion of cooked sago and mix well.
- Pour into the baking tin and steam for 20 minutes.
- For purple sweet potato batter, add salt, sugar and purple sweet potato to water. Blend this in a mixer until smooth.
- Add tapioca starch and glutinous rice flour to the batter and mix until its smooth.
- Add 1 portion of cooked sago and mix well.
- Pour the purple sweet potato batter over the orange sweet potato layer in the baking tin and steam for 20 minutes.
- Remove the baking tin from the heat and allow it to cool down slightly. Cut the kuih into diamond pieces with a plastic wave knife.
- Steam the desiccated coconut for 5 minutes. This is for the coating.
- Coat the diamond kuih pieces with desiccated coconut.
