Steamed Layered Sago

Steamed layered sago is my dad's favourite sago dessert. There's one particular Nyonya kuih or dessert stall that sells varities of sweet and savoury Chinese goodies in Kepong area. We are the regulars on almost every Saturday nights among many who patronize the stall. Colourful desserts and mouth watering savoury delicacies lined up for the hungry customers. This particular Nyonya steamed sago kuih is our favourite. Loaded with shredded coconut and layered soft sago that pop in mouth on every bite is simply irresistible. Flavoured with pandan or screwpine juice and lightly sweetened with palm sugar. Eventhough, the preparation is a bit tedious but trust me the end result is absolutely worth it.

Ingredients

300g sago

For White Layer

25 g freshly grated coconut
35g thick coconut milk
110ml water
1/4 tsp salt
30g castor sugar
3-4 tbsp beetroot juice

For Gula Melaka Layer

130g grated gula melaka
100g freshly grated coconut
110ml water
1/4 tsp salt
30g thick coconut milk

For Pandan Layer

110g pandan juice
35g thick coconut milk
25g freshly grated coconut
1/4 tsp salt
30g castor sugar

Methods

Grease 3 8'inch baking pans with oil.

Rinse sago in hot water and drain and divide into 3 equal portions.

For beetroot layer, mix coconut milk,water,salt and sugar. Add to 1 portion of sago and soak for 20-25 minutes. Add grated coconut and mix till combine. Steam for 15-17 minutes.
Add beetroot juice to the steamed sago and mix till well co-operate. Keep aside.

For gula melaka layer, combine coconut milk,water and salt. Add to another portion of sago and mix well. Soak for 20-25 minutes. Add grated coconut and mix. Spread the mixture into another greased baking pan and steam for 15-18 minutes. Add the grated gula melaka to the steamed sago and keep aside.

For pandan layer, combine together pandan juice,salt,sugar and water. Add to the remaining portion of sago and soak for 20-25 minutes. Add grated coconut and mix well. Steam for 15-17 minutes.

Transfer the steamed gula melaka layer to a 3rd baking pan and spread the mixture evenly. Add the steamed pandan sago mixture and spread on top of gula melaka sago mixture.

Top with beetroot sago mixture and steam on high medium-high heat for 10 minutes. Remove from steamer.

Cool completely or refrigerate for 30 minutes or an hour before slicing.