KUIH SAGO ROSE - ROSE FLAVOURED SAGO CAKE

    'KUIH' is a classic traditional Malaysian dessert, bite-sized sweet or a savoury snack usually served as a tea time snack or for breakfast or as a dessert. Locally called "Kuih Muih" are popular in Malaysia, Singapore, Indonesia & Brunei. Colloquially called/spelled 'KUEH' in Singapore & 'KUE' in Indonesia. My acquaintance being from Malaysia I would like to spell it as 'KUIH'. You can find similar versions in Thailand, Myanmar & Vietnam. Traditional Malaysian Kuihs are local native delicacies which flawlessly flaunts the tradition & culture of the region. And when it comes to Nyonya Kuihs, they have a special place in Malaysian Cuisine.

    I never get tired of the sweetness, softness, especially the fragrant scent of Pandan leaves with a combined taste of mild sweetness & a tinge of saltiness. Every Kuih has something unique to offer that. The taste, flavour & textures take you off guard. In- midst of these tasty Kuihs, 'KUIH SAGO ROSE ' is my all-time favourite Malay Kuih indeed! 

   Kuih Sago Rose is one of my favourite Malaysian Kuihs & I got in love with it at first bite. Soft & Chewy, mildly sweet dessert made with Tapioca Pearls/Sago with a note of Rose in it. That's what made me fall for this Kuih, the fragrance of Rose. During Raya(Id season) there pop many stalls in the evening market what we call it here as Pasar Malam, where they sell several Malaysian Kuihs, snacks and foods. It has become a habit to ponder these stalls during the Raya Season for these Kuihs. Though, we missed it during this year due to the Pandemic.

   There are numerous Kuihs & remembering the names has always been a task for me. As a common practice, I ask the vendor, come home, search & jot it down. But it took me some time to get the confidence to make Kuihs at home. My first trial was with Kuih Sago Rose & my daughter has become an expert in making Onde-Onde and she has even tried her hand with making Apam Balik. These Malaysian Kuihs are simple recipes which are easy to make but needs precision & care to perfect it.  Above all, I love these Kuihs for their mild sweetness and unique textures.

   Kuih Sago Rose is the Malay name of this rose-flavoured Sago Dessert which is popular in Malaysia & Singapore. Made from tiny Tapioca Pearls/Sago, rose-flavoured & coated with shredded coconuts. Kuih Sago Rose is soft & chewy & has a jelly-like consistency. This Kuih is great for breakfast, teatime or parties. What makes this Kuih special is its bright Pink Colour with a wonderful fragrance of Rose & its mild sweetness. All these make this Kuih Sago an utter indulgence.

    Some recipes use Rose Syrup for the needed colour and flavour. Some even call for using Rose Essence/Rose Water & Pink Food Colouring. If you have utter patience and availability, go ahead and make Rose Paste extract from fresh Rose petals. Though, it is not necessary to steam the shredded coconut if it is fresh. If you are going to keep it for a long time, I would suggest to steam cook the coconuts. Or if you are using frozen or desiccated coconut it would be advisable to steam the coconuts before coating it with the Kuih. And don't forget to add a pinch of salt to the coconut. It makes the sweetness in the Kuih to stand-out.

HOW TO MAKE KUIH SAGO ROSE - ROSE FLAVOURED SAGO CAKE

INGREDIENTS:

For the Coconut Coating:

Grated Coconut -100 Gms 

Salt - 1/8th Tspn

Pandan Leaves - 2 Nos.

For Kuih Sago Rose:

Tapioca Pearl/Sago - 250 Gms

Rose Essence - 1/2 Tbspn

Rose Food Colouring - 1/2 Tbspn

Sugar - 100 Gms

METHOD: 

For the Coconut Coating:

• In a bowl, mix the grated Coconuts by adding a pinch of salt.
• Fill the steamer with water & boil it.
• Place the bowl in a steamer.  
• Cut the Pandan Leaves into 4-5 Pieces and place it over the coconuts.
• Cover the steamer and steam cook for about 10- 15 Minutes.
• Switch off the flame and remove the bowl from the steamer.
• Keep it aside.

For Kuih Sago Rose:

• Clean & wash the Tapioca Pearls/Sago until water runs clear.
• Soak it with ample water for about half an hour.
• Once soaked drain and discard the water.
• Drain the Tapioca Pearls over a colander for a few minutes.
• Collect the Tapioca Pearls in a Steam proof bowl.
• Pour in the Rose essence and the Pink Food colouring.
• Add the sugar and mix well.
• Level it up equally in the bowl 
• Meanwhile, fill the steamer vessel with water & boil it. 
• Place the bowl in a Steamer. 
• Tie the Pandan Leaves into knots and place it near the bowl.
• Steam cook the Tapioca Pearls for about 25-30 Minutes.
• Once cooked switch off the flame and remove the bowl from the steamer.
• Allow it to cool for a few minutes. 
• Gently cut the Kuih Sago Rose into small Rectangular/Diamond-shaped pieces.
• Coat the Kuih Sago Rose with steamed Coconuts. 
• Serve it as a tea time snack or as a dessert. 
• Kuih Sago Rose can be served for breakfast too.

KUIH SAGO ROSE - ROSE FLAVOURED SAGO CAKE

NOTES:

• Can Substitute Rose Essence with Rose Water.
• Can also use Rose Syrup instead of Rose Essence & Pink food Colouring.
• If you want to go all natural, use fresh Rose Petal Extract and colour it with beetroot extract.
• Can use Pandan Extract or Pandan Essence instead of fresh Pandan Leaves.
  
• I have used fresh Coconut in this recipe.  Can also use frozen or dessicated coconut. 
• Steaming the shredded Coconut is purely optional.  But if you storing the kuih for a longer time it is advisable to steam cook the coconuts.
• You will need to steam the coconuts, if you are using frozen/dessicated coconuts.
• Adding a bit of Salt in Coconut will enhance the taste of Kuih Sago Rose.
  

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