Delicious Recipes

Rose flavoured steamed Sago-pandan cake. Rose Flavoured Sago Cake, Kuih Sago Rose, Bronok, Kuih Sagu. Boil water and once it begins boiling, add pandan leaves, sago, sugar or rose paste extract until sago is almost fully Place boiled sago into a mould lined with banana leaf. This Instant Pot recipe for Steamed Pandan Cake (Banh La Dua Hap) makes wonderfully fluffy and moist cake and you'll be thrilled to know it's fail-proof!

Rose flavoured steamed Sago-pandan cake This Pandan Steamed Sponge Cake is soft and fluffy and has a light pandan fragrance. It is good to be served on its own or used to make birthday cake. (Reminder: Use medium-low heat when steaming sponge cake so that it won't rise too high and shrink a lot when out of steamer.) Also known as "screwpine," Pandan is most often used to flavor rice dishes and puddings, but it is also used as a delicate flavoring for pastries. I wanted to stick my entire face into the pot to breathe in the pandan's sweet steam. You can cook Rose flavoured steamed Sago-pandan cake using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Rose flavoured steamed Sago-pandan cake

  1. You need 100 gms of Sago washed, cleaned and strained.
  2. You need 1 of large sprig of raw pandan leaf.
  3. It's of Rose extract/unsweetened rose syrup.
  4. You need 1 of tbsn sugar.
  5. It's 5 of tbsn fresh shredded/desiccated coconut.
  6. It's as needed of Water.
  7. Prepare 1 pinch of salt.

Coconut, Nyonya Kueh, Pandan Paste, Sago, Snack, Steaming. Steamed Sago Cake - Kueh Sagu. Add an additional few drops of pandan paste to colour one batch green. 'Kuih Sago Ros' is the Malay name of this rose-flavoured sago dessert which is popular in Malaysia and Singapore. Made from tiny tapioca pearls and Kek lapis is baked but kueh lapis is steamed and the ingredients are very different.

Rose flavoured steamed Sago-pandan cake instructions

  1. In a saucepan, combine Sago and a cup water.
  2. Add salt to taste, 1 tbsn sugar and mix and let simmer on Low heat.
  3. Place a pandan leaf tied in knot dipped in the Sago mix and add the rose syrup.
  4. Bring it to boil and when you get the aroma of pandan leaf carefully take it off and take off heat.
  5. Next pour in the hot mix into a steamer(make sure it’s greased with oil or lined with a banana leaf or baking paper).
  6. Steam the mix for about 10 minutes as they were already semi cooked.
  7. Keep covered for 5-10 minutes and remove it carefully by inverting the steamer or alongwith the baking sheet used for steaming.
  8. Let cool and cut into desired shape.
  9. Serve chilled coated with desiccated or fresh coconut shreds.
  10. Tips: pandan leaves can be obtained from a store selling South East Asian spices and veggies.

Where the main ingredients of Kek Lapis (layered cakes) are butter. As for Pandan flavour sago balls, I have used the ready made from the stores. From curries to cakes, pandan adds that flavour and sometimes colour to Asian cooking. It pairs well with coconut milk, glutinous rice, lemongrass, palm Also called screw-pine, the juice is extracted from the leaves by processing it with liquid; the leaves are also used whole to infuse steamed or simmered. Super delicious and soft Chinese steamed cake infused with natural pandan flavor made without yeast with that signature smiling top.