• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • 100g pearl sago
  • 200ml water
  • (A):
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Beat egg white with salt and stir into sago. Add colouring and blend well.
  5. Pour sago into a lightly greased tin (16cm x 11cm). Spread evenly and level the surface with a plastic spatula. Leave aside to cool.
  6. Cut into neat squares. Coat each piece well in grated coconut. Serve these as a dessert.

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2 thoughts on “Sago Coconut Cake”

  1. Siok Bee - September 28, 2020 at 11:18 am

    Hi Amy, I’m just curious why the Egg White, What effect does it have ?
    Thank you,


    • Kuali Cares - October 6, 2020 at 9:52 am

      Hi Bee, egg whites are used as a strengthener and also to make the cake look smoother. Happy Baking!


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