Abok-Abok Sago

Ingredients

100g pearl sago 150g gula Melaka, finely grated 150g castor sugar 1/2 tsp salt 1 tbsp pandan juice (blend three screwpine pandan leaves with a little water and squeeze out for juice) A few drops green food colouring 250g grated white coconut

Method

Soak sago in cold water for 10–15 minutes. Wash under running tap to get rid of excess starch. Drain well in a metal strainer.

Mix sago with grated white coconut, sugar and salt in a mixing bowl. Divide into two portions. To one portion, add pandan juice and green food colouring to mix. Add gula Melaka to the other portion.

Grease a 10cm square baking tin lightly with corn oil. Spread the green portion on the base and press down firmly. Put into a steamer and steam for 10–12 minutes.

Pour the gula Melaka portion over the steamed green portion and spread evenly. Press down firmly, then steam over boiling water for 20–25 minutes.

Remove the tin from the steamer and leave aside to cool completely before cutting.