• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 300g pearl sago
  • 1 tsp alkaline water (kan sui)
  • 4 screwpine leaves (pandan leaves)
  • Few drops of green food colouring
  • 1 ½ tbsp oil
  • 30 bamboo leaves, boiled until soft and cleaned
  • Hempstring, soaked


  1. Pound or blend screwpine leaves until fine, add enough water and squeeze out to obtain 3 tablespoons pandan juice.
  2. Wash and soak sago in cold water for 15 minutes. Drain. Combine sago, pandan juice, alkaline water, colouring and oil together in a mixing bowl. Leave aside fro 10 minutes.
  3. Take two pieces bamboo leaves, fold into a cone and add in one heaped tablespoon sago mixture. Wrap and tie securely with hempstring. Finish up with all the sago mixture until all dumplings are prepared and tied into a bundle. Arrange dumplings on a heatproof plate. Steam over rapid boiling water for 18-20 minutes. Serve the dumplings cold with dipping sauce.
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