Tuesday, April 13, 2010

Sago Coconut Mlik Layer Kuih

Recipe from 'Traditional Kuih-Muih' by Wong Sip Moi.


Coconut layer:
20g rice flour
20g green pea flour
225ml concentrated coconut milk
150ml water
50g sugar
1/8tsp salt
(I used freshly squeeze thick coconut milk and dilute it with small amount of water, in order to get 375ml of liquid.)

Sago layer:
80g pearl sago
2blades pandan leaves
half pot of water

70g palm sugar (chopped)
15g sugar
1/4tsp salt
45ml water
2blades pandan leaves

50ml concentrated coconut milk

Coconut layer:
1. Mix all the ingredients together in a pot until well-blended.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into mould and lightly knock it on the table top to even out the surface.

Sago layer:
1. Boil half pot of water and pandan leaves together.
2. Discard pandan leaves and add in the pearl sago.
3. Cook until sago appear clear, remove from fire and drain.
4. Boil palm sugar, sugar, salt, pandan leaves and water until sugar dissolved.
5. Strain syrup into pearl sago.
6. Add in the coconut milk and stir well.
7. Return it to the fire and bring to a gentle simmer for a while.
8. Once it started to boil, remove from fire.
9. Spoon sago mixture into the half filled mould.
10.Leave it aside to cool then chill them in the fridge.


Anonymous said...

Hello! My first visit to your blog :), I'm an overseas Malaysian and started getting a craving for M'sian food once I saw this kuih!!

Thanks for the recepies, they look brilliant!

- Grace

Happy Flour said...

Hi Grace,

You're welcome. Happy baking. :)

Cynthia Lee said...

Hi Grace

I just came across this recipe by chance. I think I am going to try this soon. Can you tell me please whether you need to oil the molds to make it easier to take out? Maybe to save time, can I put it in a cake tin and then cut it up to serve?
Many thanks
(an ex Malaysian in Australia)