- 100g pearl sago
- 200ml water
- 400ml water
- 125g castor sugar
- 2 pandan leaves, knotted
- 1/8 tsp salt
- 1 egg white
- 1/8 tsp red colouring
- Mix well:
- 1/2 grated white coconut
- A pinch of salt
- Wash and soak sago in water for 30 minutes. Drain well. Boil water then pour boiling water onto the sago; cover and leave for one to two minutes.
- Pour the scalded sago straight into a wire mesh strainer and wash under a running tap. (this is to get rid of the starch.) Drain the sago well.
- Bring (A) to a boil until sugar dissolves. Remove the pandan leaves and lower the heat, then stir in sago and cook over gentle heat until sago turns transparent.
- Beat egg white with salt and stir into sago. Add colouring and blend well.
- Pour sago into a lightly greased tin (16cm x 11cm). Spread evenly and level the surface with a plastic spatula. Leave aside to cool.
- Cut into neat squares. Coat each piece well in grated coconut. Serve these as a dessert.
2 thoughts on “Sago Coconut Cake”
Hi Amy, I’m just curious why the Egg White, What effect does it have ?
Hi Bee, egg whites are used as a strengthener and also to make the cake look smoother. Happy Baking!