‘KUIH’ is a classic traditional Malaysian dessert, bite-sized sweet or a savoury snack usually served as a tea time snack or for breakfast or as a dessert. Locally called “Kuih Muih” are popular in Malaysia, Singapore, Indonesia & Brunei. Colloquially called/spelled ‘KUEH’ in Singapore & ‘KUE’ in Indonesia. My acquaintance being from Malaysia I would like to spell it as ‘KUIH’. You can find similar versions in Thailand, Myanmar & Vietnam. Traditional Malaysian Kuihs are local native delicacies which flawlessly flaunts the tradition & culture of the region. And when it comes to Nyonya Kuihs, they have a special place in Malaysian Cuisine. Kuih Sago Rose is one of my favourite Malaysian Kuihs & I got in love with it at first bite. Soft & Chewy, mildly sweet dessert made with Tapioca Pearls/Sago with a note of Rose in it. That’s what made me fall for this Kuih, the fragrance of Rose. During Raya(Id season) there pop many stalls in the evening market what we call it here as Pasar Malam, where they sell several Malaysian Kuihs, snacks and foods. It has become a habit to ponder these stalls during the Raya Season for these Kuihs. Though, we missed it during this year due to the Pandemic. There are numerous Kuihs & remembering the names has always been a task for me, as I am from India living in Malaysia for the past 12 years. As a common practice, I ask the vendor, come home, search & jot it down. But it took me some time to get the confidence to make Kuihs at home. My first trial was with Kuih Sago Rose. Kuih Sago Rose is the Malay name of this rose-flavoured Sago Dessert which is popular in Malaysia & Singapore. Made from tiny Tapioca Pearls/Sago, rose-flavoured & coated with shredded coconuts. Kuih Sago Rose is soft & chewy & has a jelly-like consistency. This Kuih is great for breakfast, teatime or parties. What makes this Kuih special is its bright Pink Colour with a wonderful fragrance of Rose & its mild sweetness. All these make this Kuih Sago an utter indulgence.
- 250g Tapioca Pearl/Sago
- 1/2 tbsp Rose Essence
- 1/2 tbsp Rose Food Colouring
- 100g Sugar
- 100g Grated Coconut
- 1/8tsp Salt
- 2 leaves Pandan Leaves
- In a bowl, mix the grated Coconuts by adding a pinch of salt.
- Fill in the steamer with water; boil it. Place the bowl in a steamer.
- Cut the Pandan Leaves into 4-5 Pieces and place it over the coconuts.
- Cover the steamer and steam cook for about 10- 15 Minutes.
- Switch off the flame, remove the bowl from the steamer; keep it aside.
- Clean, wash the Tapioca Pearls/Sago until water runs clear. Then soak it with ample water for about half an hour. Once soaked drain and discard the water. Drain the Tapioca Pearls over a colander for a few minutes.
- Collect the Tapioca Pearls in a Steam proof bowl. Pour in the Rose essence and the Pink Food colour. Add the sugar and mix well. Level it up equally in the bowl
- Meanwhile, fill the steamer vessel with water, boil it. Place the bowl in a Steamer. Tie the Pandan Leaves into knots and place it near the bowl.
- Steam cook the Tapioca Pearls for about 25-30 Minutes. Once cooked switch off the flame and remove the bowl from the steamer. Allow it to cool for a few minutes.
- Gently cut the Kuih Sago Rose into small Rectangular/Diamond-shaped pieces. Coat the Kuih Sago Rose with steamed Coconuts.