Steamed Cassava and Sago Kuih - Kuih Week # 2

Recipe prepared in September 2010
It’s weird, I can’t find this version online.

I tried to recreate this from a kuih vendor in Kampar. This version of a lower cassava layer and a upper sago layer is common in Kampar, Ipoh and Taiping.

And instead of grating the cassava this time, I used the blender. Haha. Talk about being lazy. And it works just as well.
The height of this kuih is about 1.5 inches, but when it was fresh out from the steamer, it was about 2 inches. So, please do not use the shallow pans to steam this.

Steamed Cassava and Sago Kuih

Recipe source: Wendyywy

500gm peeled cassava
150ml water
100ml thick coconut milk
2 Tbsp tapioca starch
100gm sugar

150gm sago pearls (tapioca pearls)
100gm sugar
250ml water
375 ml pandan juice (375ml water blended with five 1ft long pandan leaves)
100gm freshly grated coconut

1. Cut peeled cassava into small pieces, and put into the blender, together with sugar, starch, water and coconut milk. Whiz until fine.
2. Cook cassava paste in a pan until slightly thickened, you will no longer see “liquid”. Pour thickened paste into a greased 9 inch square or round pan. Level cassava paste.
3. Prepare steamer and bring water to boil.
4. While waiting for the steamer to be ready, in a saucepan, bring water to a boil. Put in sago pearls and sugar, when the mixture seems to have thickened slightly, put in pandan juice and bring to a boil over medium heat. (during this time,if water in steamer has boiled, put in cassava mixture and steam on high heat for 15 minutes).
5. Continue to cook sago on low heat, stirring all the time until the mixture has no visible “liquid” and the pearls seem half cooked, the whole thing should still look soupy, but thick. Mix in grated coconut.
6. Gently pour sago over steamed cassava layer. (check steamer’s water level!!!! Add water if necessary)
7. Cover with lid and steam on high heat for another 20 minutes.
8. Remove from lid from steamer immediately to prevent water from lid condensing and falling onto the kuih.
9. Cool completely before cutting.

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Aspiring Bakers #12: Traditional Kueh (October 2011)  

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