21K views · 162 reactions | This is the easiest kuih you’ll ever make! A classic Nyonya snack from Malaysia, Singapore, and Indonesia - baked till golden, chewy on the outside, soft and sticky on the inside 💛 Ingredients: 1kg Cassava 240g Sugar 1/2 tsp Salt 24g Tapioca flour 400ml Coconut milk 2 Eggs 80g Melted butter 16g Custard powder Pinch of turmeric 📝 Comment “can’t mess it up” and we’ll send you the full recipe! | The Meatmen Channel | Facebook
21K views · 162 reactions | This is the easiest kuih you’ll ever make! A classic Nyonya snack from Malaysia, Singapore, and Indonesia - baked till golden, chewy on the outside, soft and sticky on the inside 💛 Ingredients: 1kg Cassava 240g Sugar 1/2 tsp Salt 24g Tapioca flour 400ml Coconut milk 2 Eggs 80g Melted butter 16g Custard powder Pinch of turmeric 📝 Comment “can’t mess it up” and we’ll send you the full recipe! | The Meatmen Channel | Facebook
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Rosalia - It is usually a party when this pretty pink, mildly sweet dessert is made. They are enjoyed by kids and adults and are quite easy to make and perfect to feed a big group. It is also very affordable. The texture is an interesting combination of soft and chewy. The taste is mildly sweet and subtly flavoured with rose flavouring. And the soft and fluffy, fresh desiccated coconut on top gives it an interesting nutty flavour and bite to it. I love to bite into it halfway and watch the pink cake centre come away. Then press the piece in between my fingers to test the stretch and bounce of the cake. Then pop it into my mouth to finish the rest of it. Repeat. Six times… or until Ah Mah (grandma) gently slaps my hand, whichever happens first. Take 2 cups of sago, wash and rinse. Add 2 cups of water to the sago, 5 pandanus leaves tied into knots and bring to simmer in gentle heat. Stir gently until the sago thickens. Add 1 tbsp of rose syrup, 40g of sugar and stir to mix evenly. Remove the pandanus leaves. Pour sago mixture into a tray and steam in high heat for 30 minutes. Do not worry if there are still some white spots of sago*. If need be, cover the steamer lid with a towel to prevent the water dripping back into the sago. Leave to completely cool down and refrigerate. Prepare the desiccated coconut right before serving. Steam the fresh desiccated coconut for 5 minutes and add salt to taste. Mix evenly. Steaming the desiccated coconut will keep longer. Cut the chilled sago to bite size pieces and roll them into the desiccated coconut. Coat all over evenly. I did imagine they were enchanted kuih just like the White Witch’s enchanted Turkish delight tempting Edmund in The Lion, the Witch, and the Wardrobe. I really do travel to many places with food. Makan time!! * Thank you Ks Khew for sharing a tip at the comment section: “To ensure total translucence in sago, bring it to a boil and then turn off the heat. Leave covered for 20 - 30 mins. Even more crucial when it comes to pearl/large sago.” #rosaliachua #makantime #malaysiafood #Malaysia #sago #sagu #kuihsagu | Facebook
Rosalia - It is usually a party when this pretty pink, mildly sweet dessert is made. They are enjoyed by kids and adults and are quite easy to make and perfect to feed a big group. It is also very affordable. The texture is an interesting combination of soft and chewy. The taste is mildly sweet and subtly flavoured with rose flavouring. And the soft and fluffy, fresh desiccated coconut on top gives it an interesting nutty flavour and bite to it. I love to bite into it halfway and watch the pink cake centre come away. Then press the piece in between my fingers to test the stretch and bounce of the cake. Then pop it into my mouth to finish the rest of it. Repeat. Six times… or until Ah Mah (grandma) gently slaps my hand, whichever happens first. Take 2 cups of sago, wash and rinse. Add