Sunday, June 28, 2009
Some call this Kuih Sago, some call this Kuih Telur Katak(frog eggs kuih)…. but when I learnt to make this 17 years ago, I was taught by Auntie Siew Wah that this was called Toothless Delight.
This is one of my eldest brother’s favourite thing from me, so is to Bernice, and maybe others that I do not remember (soweeeee..)
Ever since I learnt to make this, I’ve never had exact measurements, I just cook it by feel and taste.
This time, I got the exact proportions, and it’s actually very easy, 4 parts water, 2 parts sago and 1 part sugar.
4 cups water
2 cups small sago (or some call them tapioca pearls)
1 cup sugar
1 tsp vanilla essence
Some red/pink colouring
Freshly grated flesh of 1 coconut
Pinch of fine salt
Put water into a heavy based pot and bring water to a boil. Put in sago. Stir gently until mixture thickens on med low heat. You should see no more excess water in the pot. Put in sugar and stir. Continue to stir until sago pearls are half transparent. Put in food colouring and vanilla essence and stir well. Turn off the heat and cover the pot. Leave aside to cool down a bit. While sago is cooling down, mix grated coconut with salt and keep aside until ready to use. When sago is warm, spoon teaspoonsful of sago mixture on to prepared grated coconut. Roll sago in coconut and shake off excess coconut.
When kuih has totally cooled to room temperature, the sago is fully set.
If u want to put sago into moulds to shape it, do it while it’s still hot. Remember to wet the moulds.
*** this makes quite a lot, unless u want to feed a party, cut the amount by half.