Abuk-Abuk

I've been craving for Abuk-Abuk for a long time and I cannot recall how long the sago has been in my pantry. What a relief, today the raw sago has been turned into this springy edible... finally!

By: Roz@HomeKreation
INGREDIENTS:
+/- 400g Sago - wash under running tap & strained
1+ cup Fresh Grated Coconut
7 Pandan Leaves - blend & squeeze juice
Palm Sugar
Salt

METHOD:
1. Mix sago with coconut & salt.
Divide into two parts.
Mix one part with Pandan juice. Add green color if yyou like.
Add few tbs water to the plain portion.

2. Press the green part into a pan lined with banana leaf.
Steam for 15 minutes.
Spread palm sugar onto the first layer until well covered.
Spread & press the plain portion.
Steam for 45 minutes or until sago is fully cooked.

3. Cool slightly before slicing.
***************************************

BAHASA MALAYSIA VERSION

By: AlongRoz@HomeKreation
BAHAN2:
+/- 400g Sagu - Basuh bawah air paip & tapis
1+ cwn Kelapa Parut
7 helai Daun Pandan Leaves - blend dgn sedikit air & tapis jus
Gula Merah/Melaka
Secubit Garam

CARA2:
1. Gaulkan sagu, kelapa parut & garam.
Bahagikan kpd dua bahagian.
Campurkan satu bahagian dgn jus air pandan.
Campurkan beberapa sudu air ke dalam bahagian yg satu lagi.
2. Ratakan bahagian hijau ke dalam talam yg di lapik daun pisang.
Kukus selama 15 minit sehingga masak.
Ratakan gula merah/melaka sehingga menutupi semua permukaan.
Ratakan pula satu lagi bahagian sagu yg tidak berwarna tadi.
Kukus selama 45 minit sehingga sagu masak sepenuh nya.
3. Sejukkan sebelum di potong.