Authentic Malaysian Kuih Sago Rose Recipe

Kuih Sago Rose - Traditional Malaysian Rose-Flavoured Sago Cake Recipe

    Kuih, a classic traditional Malaysian dessert, is a bite-sized sweet snack, usually enjoyed as a tea-time treat or breakfast dessert. Locally called "Kuih Muih," these delicacies are popular in Malaysia, Singapore, Indonesia, and Brunei. In Singapore, it's known as 'Kueh,' and in Indonesia, 'Kue.' Given my acquaintance of the dessert with Malaysian roots, I prefer to spell it 'Kuih.' Similar versions can also be found in Thailand, Myanmar, and Vietnam. Traditional Malaysian Kuihs perfectly showcase the region's culture and tradition, with Nyonya Kuihs holding a special place in Malaysian cuisine.

The Allure of Kuih Sago Rose:

    Among the myriad of delightful Kuihs, Kuih Sago Rose stands out as my all-time favourite. This soft and chewy, mildly sweet dessert made with tapioca pearls (sago) and flavoured with rose essence, captured my heart at first bite. The fragrance of rose is what makes this Kuih truly irresistible. During the festive season of Raya (Eid), numerous stalls at the evening markets, known as Pasar Malam, sell a variety of Malaysian Kuihs, snacks, and foods. It's a tradition to explore these stalls for Kuihs, although this year was different due to the pandemic.

Making Kuih at Home:

    While remembering the names of various Kuihs can be challenging, the process of making them at home is both rewarding and enjoyable. My first attempt at making Kuih Sago Rose was a success, and my daughter has since become an expert in making Onde-Onde and even tried her hand at Apam Balik. These Malaysian Kuihs are simple yet require precision and care to perfect. Their mild sweetness and unique textures are what make them so special.

    Kuih Sago Rose, a beloved dessert in Malaysia and Singapore, is made from tiny tapioca pearls (sago), flavoured with rose, and coated with shredded coconut. This soft and chewy Kuih has a jelly-like consistency and is perfect for breakfast, tea-time, or parties. Its bright pink colour, wonderful rose fragrance, and mild sweetness make Kuih Sago Rose a delightful indulgence.

 

Explore Authentic Recipes from Malaysian Cuisine here...

 

 

How to Make Kuih Sago Rose - Rose-Flavoured Sago Cake Recipe

Authentic Malaysian Kuih Sago Rose Recipe

Ingredients:

For the Coconut Coating:

100g Grated Coconut
1/8 teaspoon of Salt
2 Pandan Leaves

 

For Kuih Sago Rose:

250 grams Tapioca Pearls/Sago
1/2 tablespoon Rose Essence
1/2 tablespoon Rose Food Colouring
100 grams Sugar

 

Method:

For the Coconut Coating:

• Mix grated coconut with a pinch of salt in a bowl.
• Fill a steamer with water and bring to a boil.
• Place the bowl of coconut in the steamer, add cut pandan leaves on top.
• Steam cook for 10–15 minutes, then remove from steamer and set aside.

For Kuih Sago Rose:

• Clean tapioca pearls/sago thoroughly and soak in water for 30 minutes.
• Drain and place in a steamer-safe bowl.
• Add rose essence, pink food colouring, and sugar to the tapioca pearls, mix well.
• Steam in a steamer filled with boiling water, along with tied pandan leaves, for 25–30 minutes.
• Remove from steamer, allow it to cool slightly, then cut into small rectangular or diamond-shaped pieces.
• Coat the Kuih Sago Rose with steamed coconut.
• Serve as a tea-time snack or dessert, also suitable for breakfast.

Authentic Malaysian Kuih Sago Rose Recipe

Notes:

• Substitute rose essence with rose water or rose syrup.
• For natural flavour, use fresh rose petal extract and beetroot extract for colouring.
• Use pandan extract or essence instead of fresh pandan leaves.
• Fresh, frozen, or desiccated coconut can be used.
• Steaming coconut is optional but recommended for longer storage.
• Adding a pinch of salt to coconut enhances the flavour of Kuih Sago Rose.

 

Tips and Variations for Kuih Sago Rose:

• Butterfly Pea Flower Colouring: Create a purplish hue by using butterfly pea flower extract instead of rose food colouring. Flavour the kuih with Pandan or Rose Essence.
• Pandan Extract and Green Food Colouring: Infuse tapioca pearls with pandan extract for a vibrant green variant with a Pandanus flavour. Optionally add green food colouring for a vibrant green colour.
• Pandan-Flavoured Kuih Sago Rose: Skip rose essence and flavour with pandan extract alone for a fragrant alternative.
• Coconut Milk Infusion: Substitute water with coconut milk during cooking for a creamy texture and subtle coconut flavour.