Abuk-abuk (Sweet Steamed Sago Dumplings)
Abuk-abuk is a Malaysian steamed sweet dumpling made with sago. This version is made with white sugar, but gula melaka palm sugar is also used.
Source and licence
"Abuk-abuk (Sweet Steamed Sago Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Abuk-abuk_(Sweet_Steamed_Sago_Dumplings), revision 4629565), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Abuk-abuk_(Sweet_Steamed_Sago_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629565
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 120 g sago pearls
- 100 g white granulated sugar
- 60 g grated coconut meat
- ¼ tsp salt
- ½ tsp green food coloring (optional)
- 8 ea. 2 cm pieces of pandan leaf
- 8 banana leaves, rolled into cones
Method
- Prepare a steamer over a few inches of simmering water.
- Place the sago in a strainer, and rinse well under running water. Let drain.
- Transfer the sago to a bowl, then mix in the coconut, salt, and food coloring.
- Fill each banana leaf cone with a scoop of the sago mixture. It should fill the cone about halfway.
- Place a scoop of sugar on top of the sago mixture.
- Top the sugar with another scoop of the sago mixture.
- Place a piece of pandan leaf on top of the sago mixture. Fold the banana leaf to fully enclose the packet.
- Transfer the packets to the steamer, cover, and steam for 15–20 minutes.
- Remove from the steamer and allow to cool.
- Unwrap the packets and serve.