Rose flavoured steamed Sago-pandan cake
Rose flavoured steamed Sago-pandan cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, rose flavoured steamed sago-pandan cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rose flavoured steamed Sago-pandan cake is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Rose flavoured steamed Sago-pandan cake is something which I’ve loved my entire life. They are fine and they look wonderful.

Rose Flavoured Sago Cake, Kuih Sago Rose, Bronok, Kuih Sagu. Boil water and once it begins boiling, add pandan leaves, sago, sugar or rose paste extract until sago is almost fully Place boiled sago into a mould lined with banana leaf. This Pandan Steamed Sponge Cake is soft and fluffy and has a light pandan fragrance.

To get started with this recipe, we have to first prepare a few ingredients. You can cook rose flavoured steamed sago-pandan cake using 7 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Rose flavoured steamed Sago-pandan cake:
  1. Prepare 100 gms Sago washed, cleaned and strained
  2. Prepare 1 large sprig of raw pandan leaf
  3. Take Rose extract/unsweetened rose syrup
  4. Take 1 tbsn sugar
  5. Get 5 tbsn fresh shredded/desiccated coconut
  6. Prepare as needed Water
  7. Make ready 1 pinch salt

Coconut, Nyonya Kueh, Pandan Paste, Sago, Snack, Steaming. Steamed Sago Cake - Kueh Sagu. Add an additional few drops of pandan paste to colour one batch green. Also known as "screwpine," Pandan is most often used to flavor rice dishes and puddings, but it is also used as a delicate flavoring for pastries.

Instructions to make Rose flavoured steamed Sago-pandan cake:
  1. In a saucepan, combine Sago and a cup water
  2. Add salt to taste, 1 tbsn sugar and mix and let simmer on Low heat
  3. Place a pandan leaf tied in knot dipped in the Sago mix and add the rose syrup
  4. Bring it to boil and when you get the aroma of pandan leaf carefully take it off and take off heat
  5. Next pour in the hot mix into a steamer(make sure it’s greased with oil or lined with a banana leaf or baking paper)
  6. Steam the mix for about 10 minutes as they were already semi cooked
  7. Keep covered for 5-10 minutes and remove it carefully by inverting the steamer or alongwith the baking sheet used for steaming
  8. Let cool and cut into desired shape
  9. Serve chilled coated with desiccated or fresh coconut shreds
  10. Tips: pandan leaves can be obtained from a store selling South East Asian spices and veggies

I wanted to stick my entire face into the pot to breathe in the pandan's sweet steam. As for Pandan flavour sago balls, I have used the ready made from the stores. From curries to cakes, pandan adds that flavour and sometimes colour to Asian cooking. It pairs well with coconut milk, glutinous rice, lemongrass, palm Also called screw-pine, the juice is extracted from the leaves by processing it with liquid; the leaves are also used whole to infuse steamed or simmered. Super delicious and soft Chinese steamed cake infused with natural pandan flavor made without yeast with that signature smiling top.

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