Thai sago cake

Overview

A must-order item every time I go to a Thai restaurant, the authentic sago cake is soft, smooth and sweet, with some small bits of coconut meat inside. We can’t buy fresh coconuts at this time, so we don’t put the coconut meat bits in. If you can buy it, you can boil the coconut meat and chop it up and put some in it, which is more authentic! The container should actually be a small bowl made of pandan leaves, but I couldn’t find pandan leaves, so I used banana leaves instead. As a result..., don’t worry about these small details, so this should be a more convenient and improved version of sago cake (=￣ω￣=)

Tags

• pastries
• foreign cuisine
• children
• afternoon tea
• thai food
• chengfen
• coconut juice
• rice flour
• sago
• powdered sugar
• water

Ingredients

Steps

1. 1 Xiaosago, (must be put in boiling water)

   

2. 2 Boil the water,

   

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

   

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

   

5. 5 The picture shows completely cooked sago,

   

6. 6 Mix rice flour, starch powder and icing sugar,

   

7. 7 Add coconut milk and water,

   

8. 8 Stir evenly,

   

9. 9 Add another three tablespoons of sago,

   

10. 10 Stir evenly in the same way,

    

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

    

12. 12 Steam over high heat for about 5 minutes until solidified,

    

13. 13 Regarding the light problem, the real thing is more crystal clear and translucent, so you can see the sago,

    

14. 14 Originally, I made a small bowl with banana leaves to make a more authentic sago cake (actually I should use pandan leaves, we can’t find them here), but it didn’t look good after steaming, so I used a small teacup instead... The sago cakes steamed out of the leaves still have the fragrance of the leaves,