Authentic Malaysian Kuih Sago Rose Recipe

Kuih Sago Rose - Traditional Malaysian Rose-Flavoured Sago Cake Recipe

    Kuih, a classic traditional Malaysian dessert, is a bite-sized sweet snack, usually enjoyed as a tea-time treat or breakfast dessert. Locally called "Kuih Muih," these delicacies are popular in Malaysia, Singapore, Indonesia, and Brunei. In Singapore, it's known as 'Kueh,' and in Indonesia, 'Kue.' Given my acquaintance of the dessert with Malaysian roots, I prefer to spell it 'Kuih.' Similar versions can also be found in Thailand, Myanmar, and Vietnam. Traditional Malaysian Kuihs perfectly showcase the region's culture and tradition, with Nyonya Kuihs holding a special place in Malaysian cuisine.

The Allure of Kuih Sago Rose:

    Among the myriad of delightful Kuihs, Kuih Sago Rose stands out as my all-time favourite. This soft and chewy, mildly sweet dessert made with tapioca pearls (sago) and flavoured with rose essence, captured my heart at first bite. The fragrance of rose is what makes this Kuih truly irresistible. During the festive season of Raya (Eid), numerous stalls at the evening markets, known as Pasar Malam, sell a variety of Malaysian Kuihs, snacks, and foods. It's a tradition to explore these stalls for Kuihs, although this year was different due to the pandemic.

Making Kuih at Home:

    While remembering the names of various Kuihs can be challenging, the process of making them at home is both rewarding and enjoyable. My first attempt at making Kuih Sago Rose was a success, and my daughter has since become an expert in making Onde-Onde and even tried her hand at Apam Balik. These Malaysian Kuihs are simple yet require precision and care to perfect. Their mild sweetness and unique textures are what make them so special.

    Kuih Sago Rose, a beloved dessert in Malaysia and Singapore, is made from tiny tapioca pearls (sago), flavoured with rose, and coated with shredded coconut. This soft and chewy Kuih has a jelly-like consistency and is perfect for breakfast, tea-time, or parties. Its bright pink colour, wonderful rose fragrance, and mild sweetness make Kuih Sago Rose a delightful indulgence.

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How to Make Kuih Sago Rose - Rose-Flavoured Sago Cake Recipe

Authentic Malaysian Kuih Sago Rose Recipe

Ingredients:

For the Coconut Coating:

For Kuih Sago Rose:

Method:

For the Coconut Coating:

• Mix grated coconut with a pinch of salt in a bowl.
• Fill a steamer with water and bring to a boil.
• Place the bowl of coconut in the steamer, add cut pandan leaves on top.
• Steam cook for 10–15 minutes, then remove from steamer and set aside.

For Kuih Sago Rose:

• Clean tapioca pearls/sago thoroughly and soak in water for 30 minutes.
• Drain and place in a steamer-safe bowl.
• Add rose essence, pink food colouring, and sugar to the tapioca pearls, mix well.
• Steam in a steamer filled with boiling water, along with tied pandan leaves, for 25–30 minutes.
• Remove from steamer, allow it to cool slightly, then cut into small rectangular or diamond-shaped pieces.
• Coat the Kuih Sago Rose with steamed coconut.
• Serve as a tea-time snack or dessert, also suitable for breakfast.

Authentic Malaysian Kuih Sago Rose Recipe

Notes:

• Substitute rose essence with rose water or rose syrup.
• For natural flavour, use fresh rose petal extract and beetroot extract for colouring.
• Use pandan extract or essence instead of fresh pandan leaves.
• Fresh, frozen, or desiccated coconut can be used.
• Steaming coconut is optional but recommended for longer storage.
• Adding a pinch of salt to coconut enhances the flavour of Kuih Sago Rose.

Tips and Variations for Kuih Sago Rose:

• Butterfly Pea Flower Colouring: Create a purplish hue by using butterfly pea flower extract instead of rose food colouring. Flavour the kuih with Pandan or Rose Essence.
• Pandan Extract and Green Food Colouring: Infuse tapioca pearls with pandan extract for a vibrant green variant with a Pandanus flavour. Optionally add green food colouring for a vibrant green colour.
• Pandan-Flavoured Kuih Sago Rose: Skip rose essence and flavour with pandan extract alone for a fragrant alternative.
• Coconut Milk Infusion: Substitute water with coconut milk during cooking for a creamy texture and subtle coconut flavour.

RAVA APPAM - INSTANT SEMOLINA APPAM

    Well, this recipe is a quick fix - an instant Appam recipe which needs no soaking, no fermentation and it will be ready within 15 minutes. Appam is a traditional South Indian lacy pancake prepared with Raw Rice and Coconut. And it needs to be fermented for at least 8-10 hours/overnight. But this Rava Appam is a simple recipe prepared with White Semolina, few spoons of All-Purpose Flour, Instant Yeast and a bit of Salt & Sugar. Add everything into the blender jar and grind it into a smooth paste adding LUKE WARM WATER little at a time. Luke Warm Water helps to activate the yeast and also facilitates fermentation process.

    There you go with an instant Rava Appam batter, leave it aside for 15-20 minutes and it is ready. The original recipe calls for fermenting the Batter for just 10-15 minutes and the Appam was poured out like Uthappams. I tried making the Rava Appam immediately and what I got didn't convince my brain. It didn't look like an Appam - Fluffy at the centres and crispy, lacy outer edges. By the time everybody sat for dinner, it was almost 3 hours & the Batter was sitting in the counter all the way longs.  When I poured it into the Appam Pan and tried swirling it. Alas! It came out as I wanted an Appam to look like. My brain got well convinced that I was making Appam. The Rava Appam turned out like any other traditional Appam - fluffy at the centre with lacy & crispy edges. So go ahead to make the Rava Appam immediately just fermenting it for 10 -15 minutes or wait for another 2-3 hours. The choice is yours. Both ways Rava Appam does total justice.

    Above all, there is no compromise when it comes to the taste of this Rava Appam. It tastes somewhere in between a traditional Appam and Maida/All-purpose flour Dosa with a mild sourness from the yeast and sweetness from the Sugar added into it. If you add a bit more of Sugar you can get the edges browned to golden yellow colour too. This Rava Appam is an instant version Appam recipe.  When you are in short of time or if you are in a mood for a quick fix this Rava Appam recipe comes out to be a hand. Simply serve it up with Coconut Chutney or sweetened Coconut Milk or pair it up with your choice of Vegetarian or Non-Vegetarian Side Dishes.

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Recipe Type - Instant

 Course - Main Course

 Difficulty - Easy

 Yields - 10-12 Appams

 Author - SM

 Preparation Time - 5 Minutes

 Fermentation Time - 10-15 Minutes/2-3 Hours

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HOW TO MAKE RAVA APPAM - INSTANT SEMOLINA APPAM

RAVA APPAM - INSTANT SEMOLINA APPAM

INGREDIENTS:

Rava/White Semolina - 11/2 Cups

All-purpose Flour - 3 Tbspn

Sugar - 2 Tbspn

Instant Yeast - 1 Tspn

Salt - To Taste

Luke Warm Water - 2 Cups

METHOD:

For Rava Appam Batter: 

• Throw all the ingredients except water into a blender jar.
• Let the blender jar be big enough for all the ingredients.
• Pour in a little bit of Luke Warm Water and grind the ingredients.
• You would need approximately 2 Cups of Luke Warm Water to grind the batter.
• Add the Luke Warm Water in batches and grind the ingredients into a smooth batter.
• Remove it from the jar and leave the batter aside for 10-15 Minutes.
• The batter is ready for making Appam. You can make Rava Appams right away.
• Or else, If you have enough time to allow it to ferment for another 2-3 hours.
• You can cook the Rava Appam like any other traditional Appams.
• Well-fermented Rava Appam batter yields you with Appams which are fluffy at the centres & crispy- lacy outer edges.

RAVA APPAM - INSTANT SEMOLINA APPAM

To make Rava Appam:

• Heat the Appam pan.
• Pour a ladle full of batter into the pan.
• Swirl the pan once, in such a way that the batter spreads around.
• The centre of the Rava Appam should be slightly thicker than the edges. 
• Cover the pan with the lid and let it cook for around two minutes.
• The flame should be kept at low.
• Once the edges start to brown and the centre is cooked, the Rava Appam is ready.
• Remove the Rava Appam from the pan and serve it hot.
• Can serve with Stew, Red Coconut Chutney, Egg Curry with Coconut Milk or any curry of your choice. 
• Goes well with Vegetarian & Non-vegetarian Curries. 
• Appam/Vellayappam tastes great with sweetened Coconut Milk or simply serve it with Sugar/Brown Sugar.
• Can also serve Steamed Bananas/Nendhra Pazham Puzhungiyathu/Nendhra Pazham cooked in Sugar Syrup along with Cloves as a side dish for Appam/Velleyappam. 
  

  NOTES: 

• There is no need to dry-roast the Rava/White Semolina.
  
• Use lukewarm water to grind the batter, this is to speed up the fermenting process.
• I used approximately 2 cups of water in this recipe. If you feel the batter to be thick adjust the amount of water to suit your purpose. 
• The Appam batter should be slightly thinner than the Dosa batter. 
• Swirling the batter in the pan ONCE, yields crispy edges and soft, fluffy centres. 
• Adding Sugar in the batter will speed up the activating process.
• Fermenting the batter for just 10-15 minutes is more than enough for this Appam recipe.
• If you need Appams with fluffy centres and crispy edges, leave it aside to ferment for another 2-3 hours.
• Both ways this Rava Appam recipe total justice to the recipe.
• If you need to quicken the fermenting process, avoid adding Salt to the Rava Appam batter.
• Add salt just before making Rava Appam.
• Fermentation time depends upon the weather. Adjust accordingly. 

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CHETTINAD MUTTON KUZHAMBU

    Chettinad Cuisine is one of the popular regional Cuisines of South India. They have a skill of converting every meal into an elaborate venture, with varied dishes in both Vegetarian and Non-vegetarian. The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries and dishes like Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu  have found a special place in the mind of food lovers around the world. Such is the speciality of Chettinad Cuisine. 

    Chettinad Mutton Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. Chettinad Cuisine is incomplete without a Mutton Curry/Aattukari Kuzhambu. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Curries, but these spices are few ingredients commonly used in most of the Curries.

     Chettinad Cuisine is distinctly aromatic, spicy and has sensible usage of unique spices. The best part is the perfect blend of spices in perfect proportions. It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that it uses freshly ground (and sometimes fried) spices. Traditionally the spices were ground using a Mortar & a Pestle. Still, many households follow the tradition.

    This Chettinad Mutton Kuzhambu is a version cooked in a Pressure Cooker which yields soft & succulent meat pieces. This recipe is the same as Chettinad Chicken Curry, but we have to use a bit more spices when cooking the same recipe with Mutton/Lamb. Also, the best part of this Curry is it uses freshly ground spices & when the spices are fried in oil, it gives an extraordinary aroma and flavour to the Curry. It will not be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time. 

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Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45  Minutes

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HOW TO COOK CHETTINAD MUTTON KUZHAMBU

CHETTINAD MUTTON KUZHAMBU

INGREDIENTS:

For Chettinad Spice Powder:

 Coriander Seeds - 2 Tspn

 Dry Red Chillies - 4-5 Nos.

 Curry Leaves - 1 Sprig 

 Bay Leaf - 3 Leaves(small)

 Star Anise - 1 Petal 

 Stone Flower(Kalpasi) - 3 Small Pieces
 Kapok Buds (Marathi Moggu) - 1 Small Bud

 Cinnamon(1" piece) - 1 No.

 Clove - 2-3 Nos.

 Cardamom - 2-3 Pods

 Cumin Seeds - 1 Tspn

 Fennel - 1/2 Tspn

 Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup 

For Chettinad Mutton Kuzhambu:

Mutton - 1/2 Kg

Oil - 3 Tbspn

Ginger Garlic Paste - 2 Tbspn

Onions - 2 Nos.

Tomatoes - 2 Nos.

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn

Curd - 1 Cup

Curry Leaves - 2 Sprigs 

Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will spoil the taste of this Chettinad Mutton Kuzhambu.
• Remove the pan from the stove and allow it to cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow.
• Remove the pan from the stove and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Mutton Kuzhambu:

• Clean, Cut & wash Mutton into small-sized pieces.
• Allow the Mutton pieces to drain in a colander.
• Meanwhile, heat oil in a Pressure Cooker, let the flame be at medium-low.
• Add the Mutton pieces and sear it on a low flame until the colour changes & all the water is absorbed. 
• Now add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until the oil separates from the mix.
• Now pour in 1 Cup of Curd/Yogurt along with a dash of salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for 2-3 whistles, lower the flame and cook for another 3-4whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for another 2-3 Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Mutton Kuzhambu with Coriander Leaves.
• Serve Chettinad Mutton Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Mutton Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,
  

 

CHETTINAD MUTTON KUZHAMBU

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• The Mutton/lamb Meat I get here locally takes a lot of time to cook even in a Pressure Cooker.
• I have added Raw Papaya while cooking the Mutton, which eases the cooking process.
• Can also add Vinegar/Lime Juice/Baking Soda for the purpose. 
• This Chettinad Mutton Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the spices which will totally spoil the taste of this Chettinad Mutton Kuzhambu.
• Mutton Kuzhambu needs a few extra spices when compared to Chicken Kuzhambu. 
• The same recipe can be prepared with Chicken too. For Chettinad Chicken Kuzhambu, Click here...

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