Yam and Sago Cake Recipe |
Ingredients for Wrapper: Makes 8 pieces |
150g sago (soaked in water for 10 minutes) 50g white shredded coconut (finely shredded) 1 tablespoon sugar ¼ teaspoon salt Filling: 300g Thai yam 50g sugar 4 tablespoons coconut milk Coconut Syrup (melted): 60g Gula Melaka (palm sugar) 4 tablespoons coconut milk ¼ cup water |
Method: To make wrapper: Soak sago in water, drain. Add sugar and salt. Steam for 2 minutes. Then mix in shredded coconut. Do not cook sago until completely done. Only half done sago can be used as a crust to wrap the filling. To make filling: Skin and cut the yam into pieces. Steam and mash it until smooth. Add sugar and coconut milk. Stir-fry until the mixture does not stick to the wok. To assemble: Take 50g of the wrapper mixture. Stuff in 25g of filling mixture. Seal the seam and put it into a greased mould. Remove from the mould. Steam over medium heat for 10 minutes. Let it cool. Serve coconut syrup on the side as a dip. |
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