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Learn how to make this soft, chewy, and wobbly kuih sago infused with mashed sweet potatoes. They are naturally gluten-free, vegan, and dairy-free. They are popular kuih in Malaysia and Singapore.
I have soft spot for food that has soft, chewy, and bouncy texture. Most kueh/kuih in Southeast Asia or in Asia in general, have this kind of texture. This sweet potato sago kuih is just one examples among many kuih out there.
Sago kuih or kuih sago is made with small tapioca pearls and then usually mixed with other flavors and then steamed and coated with unsweetened grated coconut. I used sweet potatoes in this recipe. It gives vibrant natural color.
How to make sweet potato sago kuih (Kuih sago)
1. Line a 8×8 inch square pan with parchment paper at the bottom and all four sides, overlapping each other
2. Mix the grated coconut for coating with salt and steam over high heat for 5 minutes. Squeeze out excess milk from the grated coconut as needed. Set aside
3. Soak the sago pearls in water for 30 minutes then drain off water
4. Mix with sugar and salt.
5. Transfer to a heat-proof plate or bowl and steam for about 20-25 minutes or until they turn translucent. You may still see some white cloudiness in the middle of the pearl, but don’t worry about those. Set aside
6. Bring water in the steamer to a boil and then lower the medium. Cut the sweet potato into small cubes and steam over high heat for 15 minutes or until fork-tender
7. Transfer into a blender and add the rest of the ingredients. Puree into a smooth batter
8. Add the cooked tapioca pearls into the sweet potato batter. Stir to combine.
9. Pour this into the prepared pan and smooth out with a rubber spatula
9. Steam the kuih over medium heat for 25-30 minutes
10. Let the cake cools down completely
11. Use a plastic knife or regular knife with oil rubbed on it. Cut the kuih into square or rectangle or diamond-shape
12. Coat each piece of kuih sago in the coconut. Do this on all the sides that are sticky to touch
Variations
You can also use pumpkin, purple sweet potatoes, purple yam, taro instead of sweet potatoes
How to store
This kuih can be stored at room temperature for a day or two. If it’s humid where you are, it’s better to store them in an air-tight container and put them in the fridge. The grated coconut may turn sour if the weather is humid.
Did you make this recipe?
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This recipe is adapted from Mykitchen101
Steamed Sweet Potato Sago Kuih (Kuih Sago)
Ingredients
Sweet potato batter:
- 260 gr sweet potato already peeled weight
- 100 ml coconut milk
- 150 ml water
- 140 gr sugar
- 100 gr tapioca starch
- 40 gr glutinous rice flour
Tapioca pearls/sago batter:
- 150 gr small tapioca pearls
- 200 ml water
- 45 gr sugar
For coating:
- 200 gr unsweetened grated coconut
- ¼ tsp salt
Instructions
- Line a 8x8 inch square pan with parchment paper at the bottom and all four sides, overlapping each other
- Mix the grated coconut for coating with salt and steam over high heat for 5 minutes. Squeeze out excess milk from the grated coconut as needed. Set aside
Prepare sago batter:
- Soak the sago pearls in water for 30 minutes then drain off water. Mix with sugar and salt. Transfer to a heat-proof plate or bowl and steam for about 20-25 minutes or until they turn translucent. You may still see some white cloudiness in the middle of the pearl, but don't worry about those. Set aside
Prepare sweet potato batter:
- Bring water in the steamer to a boil and then lower the medium. Cut the sweet potato into small cubes and steam over high heat for 15 minutes or until fork-tender. Transfer into a blender and add the rest of the ingredients. Puree into a smooth batter
Combine both batters:
- Add the cooked tapioca pearls into the sweet potato batter. Stir to combine. Pour this into the prepared pan and smooth out with a rubber spatula
Steaming:
- Steam the kuih over medium heat for 25-30 minutes. Let the cake cools down completely. Use a plastic knife or regular knife with oil rubbed on it. Cut the kuih into square or rectangle or diamond-shape
Coating:
- Coat each piece of kuih sago in the coconut. Do this on all the sides that are sticky to touch
