Thai Sago Cake

Name: Thai Sago Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Sago; 20g starch; 4 tablespoons water; 35g Sticky rice; 15g Powdered sugar; 2 tablespoons Coconut milk

by Lingling

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

A must order every time I go to a Thai restaurant, the authentic sago cake is soft and sweet, and there are some small pieces of coconut meat in it. During this time, we can’t buy fresh coconut for the time being, so the coconut meat is just fine. No, if you can buy it, you can cook the coconut meat and chop some into it to make it more authentic! The container should actually be a small bowl made of pandan leaves, but if you can’t find pandan leaves, I replaced them with banana leaves. As a result,..., don’t care about these small details, so this should be more convenient. The improved version of sago cake (=￣ω￣=)”

Ingredients

30g Sago
20g Starch
4 tablespoons Water
35g Sticky Rice
15g Powdered Sugar
2 tablespoons Coconut Milk

Thai Sago Cake

1. Small sago, (must be boiling in a pot)

2. Boil the water,

3. Pour the sago in, cook for about 10 minutes on low heat, and cook until there is only a small white spot in the middle of the sago, then cover with a lid and simmer for about 5 minutes until it is completely transparent.

4. Pass a stream of ice water, (make the sago more Q)

5. The picture shows the fully prepared sago,

6. Mix the sticky rice flour, orange powder and powdered sugar,

7. Add coconut milk and water,

8. Stir well,

9. Then add three spoons of sago,

10. Stir evenly,

11. Steam the container first, then pour the mixture into a small bowl,

12. Steam for about 5 minutes on the Shangguo fire, and it will solidify.

13. The light problem, the real thing is more crystal clear, it is translucent, sago can be seen,

14. Originally I made a small bowl with banana leaves, I wanted to make a more authentic sago cake (in fact, we should use pandan leaves, we can’t find it here), but it didn’t look good after steaming, so I replaced it with a small tea cup. Now... the sago cake steamed out of a bowl made of leaves still has a fragrance of leaves,