Learn how to make this easy traditional Malaysian Nyonya kuih abok abok sago (kuih sagu) that is lightly sweet, naturally gluten-free wrapped in aromatic banana leaves or without wrapping.
Kuih Abok Abok Sago (wrapped in banana leaves and unwrapped version)
The mention of Nyonya kuih or we called them Nyonya kue or kue basah in Indonesia brought back all the great memories of childhood. Our family is a big fan of Nyonya kue, like the majority of people who live in or have been exposed to Southeast Asian food. Nyonya kue plays a big part in our life. Another Nyonya kuih that I want to share with you guys now is this kuih abok abok sago, which is very easy to make and I’m also sharing how you can make abok abok sago wrapped in banana leaves or steamed in cups without wrapping. Read on people 😉
Abok Abok Sago wrapped in banana leaves
KUIH ABUK ABUK SAGU (STEAMED SAGO CAKE)
Kuih Abok Abok or Abuk Abuk sago (Kuih sagu) is originated in Malaysia. Abok abok sago is made with tapioca pearls and lightly sweet and has a texture of soft and bouncy (we call it “QQ” in Hokkien). Traditionally, abok abok sago is also stuffed with sweet gula Melaka filling. Banana leaves are abundant in Southeast Asia and that’s why you see it being used a lot in cooking and desserts like this. Banana leaves also impart great flavor to the abok abok sago.
Abok abok sago is very similar to the Sago Crystal Dumplings (Sago Zongzi) with Red Bean Paste I made a while ago. Both are made with tapioca pearls. This abok abok sago has grated coconut mixed in it and I didn’t fill it with any sweet filling.
INGREDIENTS FOR ABOK ABOK SAGO
1. TAPIOCA / SAGO PEARLS
Though tapioca and sago aren’t exactly the same thing, but you will hear these two terms being used interchangeably and considered as pretty much the same thing. Tapioca pearls are usually sold in dried forms and come in different size such as small, medium, and large, and also in different colors. If you’ve had boba tea before, the black chewy round balls are tapioca pearls.
Small Tapioca Pearls
2. GRATED UNSWEETENED COCONUT
Grated unsweetened coconut usually available in an Asian grocery store in a frozen state. You can use desiccated coconut, but you need to mix with some coconut milk to moisten it because it’s dry. If you use sweetened desiccated coconut, you may need to cut back on the amount of sugar used in the recipe.
3. COCONUT SUGAR
Coconut sugar adds a really nice aroma to the kuih. But you can use brown sugar as a substitute.
4. PANDAN EXTRACT
I used homemade pandan extract for natural coloring. You can check out this How To Make Pandan Juice and Pandan Extract. I don’t recommend artificial pandan extract, probably because I haven’t found one that I like. You can use other flavoring or coloring like matcha powder, beetroot powder, cocoa powder, etc.
5. BANANA LEAVES
This is optional in the recipe. If you can’t be bothered to wrap the abok abok sago in banana leaves, you can steam them in a cup. It works out just fine too.
HOW TO MAKE KUIH ABOK ABOK SAGO
1. SOAK TAPIOCA PEARLS: Soak the tapioca pearls in water (room temperature) for 10 minutes until they are softened. Strain off any excess water. Lightly squeeze out any excess water.
This is how the soaked tapioca pearls look like.
2. PREPARE THE SAGO MIXTURE:
In a large mixing bowl, combine soaked tapioca pearls, grated coconut, both types of sugar and stir to combine.
3. DIVIDE SAGO MIXTURE INTO HALF: Divide the mixture into half
Add the pandan extract to the other half of sago mixture. So you have the white sago mixture and green sago mixture. Feel free to use another coloring as you desire.
4. NO-WRAP METHOD: Scoop 1-2 tbsp of green mixture into the cups and then top with white sago mixture, leaving about 1/8-inch from the top of the cup. Repeat with the rest. Place the cups in the steamer and steam for about 10-15 minutes or until the sago turns translucent. You can also make one big cake by using larger pan.
5. PREPARE THE BANANA LEAVES: Cut banana leaves into 8-inch circles and then soak in hot boiling water to soften the leaves. This will help a lot during wrapping. It makes your life easier for sure.
6. HOW TO WRAP WITH BANANA LEAVES:
Fold the banana leaf into a half-circle
Then fold and twist over to form a cone.
Fill half of the cone with a white sago mixture. Use the back of the spoon to gently pack it down. This will help to maintain the shape.
Top with the pandan mixture, leaving about 1/4-inch from the top.
Simply fold down the extra banana leaves over to enclose. Secure with a toothpick. I didn’t. Place this on a steaming plate in a standing position.
7. STEAMING: Steam over high heat for 10 minutes and let them cool down completely before unwrapping.
POSSIBLE VARATIONS FOR ABOK ABOK SAGO
1. ADD SWEET FILLING: You can add sweet red bean paste or other sweet bean paste of your choice, add gula Melaka filling (coconut/palm sugar). Roll the sweet bean paste into round balls or if you use gula Melaka, simply chop them into smaller pieces and then put this filling after you scoop the first layer of sago mixture and then topped with sago mixture on top. Though I must tell you that the gula melaka filling will ooze out more likely than not when you steam the abok abok sago, so it’s kinda wasted if you ask me.
2. DIFFERENT COLORS: You can use beetroot powder, matcha powder, bunga telang (bluepea flower) extract for a different color combination on your abok abok sago.
The white specks you see on the abok abok sago are from the grated coconut. I like to add the grated coconut mixture into the sago mixture. It adds a nice coconut flavor and makes the abok abok sago softer with just the right amount of chewiness.
OTHER NYONYA KUIH YOU MIGHT ALSO LIKE
Bingka Tepung Beras (Baked Rice Flour Coconut Cake)
Kuih Kosui / Kue Lumpang (2 Flavors – No Alkaline Water)
How To Make Cenil Singkong (in 3 simple steps)
Kue Talam Ubi (Steamed Sweet Potato Cake)
Kue Koci Gula Kelapa (Glutinous Cake with Coconut Filling)
DID YOU MAKE THIS KUIH ABOK ABOK RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Kuih Abok Abok Sago (Steamed Tapioca Pearl Cake)
Ingredients
- 150 gr tapioca pearls
- 100 gr grated unsweetened coconut see notes
- 50 gr coconut sugar or use brown sugar
- 70 gr sugar
- 1 tsp pandan extract
If you want to wrap the kuih:
- Banana leaves thaw if frozen
Instructions
Soak the tapioca pearls:
- Soak the tapioca pearls in water (room temperature) for 10 minutes until they are softened. Strain off any excess water. Lightly squeeze out any excess water
Prepare the sago mixture:
- In a large mixing bowl, combine soaked tapioca pearls, grated coconut, both types of sugar and stir to combine
- Divide the mixture into half and add the pandan extract to the other half of sago mixture. So you have the white sago mixture and green sago mixture. Feel free to use another coloring as you desire
Prepare the steamer:
- Bring the water in the steamer to a boil while preparing other things
No-wrap method:
- I use individual ramekin cups. Scoop 1-2 tbsp of green mixture into the cups and then top with white sago mixture, leaving about 1/8-inch from the top of the cup. Repeat with the rest.
- Place the cups in the steamer and steam for about 10-15 minutes or until the sago turns translucent. They will still appear to be very soft when they are warm. Remove from the heat and let them cool completely before unmoulding. They can be easily unmoulded without sticking to the cup.
Prepare the banana leaves (for wrapping method):
- Cut banana leaves into 8-inch circles and then soak in hot boiling water to soften the leaves. This will help a lot during wrapping. It makes your life easier for sure
How to wrap with banana leaves:
- Fold the banana leaf into a half-circle and then fold and twist over to form a cone
- Fill half of the cone with a white sago mixture. Use the back of the spoon to gently pack it down. This will help to maintain the shape. Top with the pandan mixture, leaving about 1/4-inch from the top
- Simply fold down the extra banana leaves over to enclose and then secure with a toothpick. Place this on a steaming plate in a standing position
- Steam over high heat for 10 minutes and let them cool down completely before unwrapping
Storing:
- Leftover can be stored in the refrigerator for up to 1 week. For longer storage, freeze them in the freezer for up to one month.
Reheating:
- If stored in the refrigerator, simply reheat in the steamer over high heat for 5 minutes. If stored in the freezer, do not thaw when you want to reheat. Simply reheat in the steamer for 10 minutes or until heated through
