Rose flavoured steamed Sago-pandan cake
Rose flavoured steamed Sago-pandan cake

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, rose flavoured steamed sago-pandan cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Rose flavoured steamed Sago-pandan cake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Rose flavoured steamed Sago-pandan cake is something which I have loved my entire life.

In a saucepan, combine Sago and a cup water. Rose Flavoured Sago Cake, Kuih Sago Rose, Bronok, Kuih Sagu. Boil water and once it begins boiling, add pandan leaves, sago, sugar or rose paste extract until sago is almost fully Place boiled sago into a mould lined with banana leaf.

To begin with this recipe, we must first prepare a few components. You can have rose flavoured steamed sago-pandan cake using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Rose flavoured steamed Sago-pandan cake:
  1. Take 100 gms Sago washed, cleaned and strained
  2. Take 1 large sprig of raw pandan leaf
  3. Get Rose extract/unsweetened rose syrup
  4. Get 1 tbsn sugar
  5. Get 5 tbsn fresh shredded/desiccated coconut
  6. Get as needed Water
  7. Make ready 1 pinch salt

Made from tiny tapioca pearls and Kek lapis is baked but kueh lapis is steamed and the ingredients are very different. Where the main ingredients of Kek Lapis (layered cakes) are butter. Also known as "screwpine," Pandan is most often used to flavor rice dishes and puddings, but it is also used as a delicate flavoring for pastries. I wanted to stick my entire face into the pot to breathe in the pandan's sweet steam.

Instructions to make Rose flavoured steamed Sago-pandan cake:
  1. In a saucepan, combine Sago and a cup water
  2. Add salt to taste, 1 tbsn sugar and mix and let simmer on Low heat
  3. Place a pandan leaf tied in knot dipped in the Sago mix and add the rose syrup
  4. Bring it to boil and when you get the aroma of pandan leaf carefully take it off and take off heat
  5. Next pour in the hot mix into a steamer(make sure it’s greased with oil or lined with a banana leaf or baking paper)
  6. Steam the mix for about 10 minutes as they were already semi cooked
  7. Keep covered for 5-10 minutes and remove it carefully by inverting the steamer or alongwith the baking sheet used for steaming
  8. Let cool and cut into desired shape
  9. Serve chilled coated with desiccated or fresh coconut shreds
  10. Tips: pandan leaves can be obtained from a store selling South East Asian spices and veggies

From curries to cakes, pandan adds that flavour and sometimes colour to Asian cooking. It pairs well with coconut milk, glutinous rice, lemongrass, palm Also called screw-pine, the juice is extracted from the leaves by processing it with liquid; the leaves are also used whole to infuse steamed or simmered. Coconut, Nyonya Kueh, Pandan Paste, Sago, Snack, Steaming. Steamed Sago Cake - Kueh Sagu. Add an additional few drops of pandan paste to colour one batch green.

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