Recipe Ingredient
- 150g sago, soaked for 10-15 minutes
- 75g grated coconut (use the white flesh only)
- 2 tbsp castor sugar
- ¼ tsp salt
- 1 tbsp pure pandan juice
- 2-3 pandan leaves, cut into 3cm lengths
- 2 tbsp water
- Cut out several banana leaf rounds of 18cm diameter
- Combine
- 30g soft brown sugar
- 20g castor sugar
Instructions
- Process the pandan leaves and water in a blender. Pour out and strain to obtain pure pandan juice. Set aside.
- Drain the soaked sago. Combine with grated coconut, sugar and salt. Toss well to mix, then divide into two equal portions. Leave one portion plain; to the other portion, add the pure pandan juice to mix.
- Fold each piece of banana leaf round into half to form a semicircle. Fold again to form a cone. Fill the cone halfway with the plain sago mixture. Add 1 tablespoon of combined sugar mixture. Top up with a heaped tablespoon of green sago mixture. Fold down the banana leaf (to cover the cone). Let it stand on its base. Repeat with the remaining ingredients.
- Steam the abuk-abuk over high heat for about 8-10 minutes. Remove, and let it cool down completely before serving.
