Ingredients :-
100ml evaporated full cream milk
100ml thick coconut
200g sugar
200g grated white coconut
½ teaspoon fine salt
1½ teaspoon rose essence
80g gula melaka (palm sugar), grated
5 tablespoons water
1 tablespoon pandan juice (pounded & squeezed from 5 pandan leaves)
Red and white layer
280g sago
1.3 litres water
(soak together for 30 mins & drain only)
Brown layer
140g sago
1 litre water
(soak together for 30 mins & drain only)
1. Combine evaporated full cream milk with coconut milk, salt and sugar. Stir until sugar dissolves, then add in grated coconut and sago.
2. Divide mixture into two portions. One portion is coloured red by putting in 1 teaspoon rose essence. The other portion is left white.
3. Melt gula melaka (palm sugar) with water over slow fire. Then mix in pandan juice and mix in soaked sago.
4. Prepare steaming tray. Line a square 20cm tray with banana leaf and lightly grease the sides with oil. Put one portion of sago to steam for 20-25 minutes over high heat or until sago turns transparent, then add in another layer of sago and steam it for the same time and the top layer too.
5. Leave sago to cool completely before cutting.
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