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Toothless Delight

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.






11 lovely notes:

Sweetiepie July 8, 2009 at 12:33 AM  

Yours recipe is so simple.I am definitely will try this out.Cuz my recipe needs sago flour to make this.I cant find any sago flour here so i never have a chance to make this kuih.I like the sago texture when i was young..lol

Sophie August 7, 2009 at 3:18 AM  

Sounds like a yummy candy! I don't think I've had tapioca like this before but it sounds good to me :).

wendyywy September 9, 2009 at 12:23 AM  

Glad u liked it photonic. :)

Anonymous,  November 24, 2011 at 12:48 PM  

Hi Wendy,

I love the kuih somewhat like this sago but it's make of tapioca instead. Yellow, soft and coated with fresh coconut like this toothless sweet! My favorite. Do you have a recipe for the tapioca one, I think it's call onak ubi or something like that. I have a picture of it but dont know how to post it here for your viewing.

cheers
Shou

thanks.

Jess,  January 21, 2012 at 10:54 AM  

Hi Wendy, does this kuih keep well on at room temperature or do i need to refrigerate if I make it a day ahead? Thanks!

wendyywy @ Table for 2..... or more January 21, 2012 at 11:15 AM  

Jess,
Overnight hoh, it seems to lose it's bounciness.
Best eaten on day itself.

Jess,  January 21, 2012 at 11:23 AM  

Thanks Wendy! I am to make some kuihs for Chinese New year party, which ones do you reckon can be made about 10-12hours ahead without refrigeration?

wendyywy @ Table for 2..... or more January 21, 2012 at 11:29 AM  

Jess,
You can finish steaming any kuih and let it rest for 10 hours, no problem. Just don't touch with fingers, or breathe onto them. That means, don't introduce any bacteria onto them. The period of sitting will allow it to be sliced neatly.
Or make bingka ubi. You can bake it ahead and won't spoil as quickly as steamed ones as it is drier.

wendyywy @ Table for 2..... or more January 21, 2012 at 11:32 AM  

Jess,
If you really want to make this toothless delight, 10 hours of refrigeration is not a problem, just don't leave it more than 24 hours. Somehow it gets whitish when overchilled.
You can leave the whole thing in the fridge, covered, unrolled in coconut. Then when you want to serve it, spoon and roll in coconut.

Jess,  January 21, 2012 at 11:39 AM  

Great thanks Wendy for the very prompt reply, thought about the bingka ubi but looks like alot of work as I am making for a party of 50 along with other food. I might still rry it as I really love that kuih. It's 7.30am here and I shall start head to the kitchen. Wishing you a prosperous New Year! Gong Xi Fa Cai!

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