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.
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