Rose Flavoured Sago Cake | Kuih Sago Rose | Bronok | Kuih Sagu [Nyonya Cooking]

Rose Flavoured Sago Cake | Kuih Sago Rose | Bronok | Kuih Sagu [Nyonya Cooking]

Hey guys, welcome to Nyonya Cooking! This video is part of a very special playlist called ‘Breakfast in Malaysia’ If you are interested to know what we Malaysians eat for breakfast, remember to check out the link in the description box below That would lead you to more information and also to other recipes of dishes that we have during breakfast in Malaysia For this video, we are going to prepare a type of ‘kuih’/snack/cake which is called ‘kuih sago rose’ This has the taste of rose, of course It’s red in colour and really beautiful Now, we are going to check out the ingredients needed to prepare it First of all, we need some sago These are the white ones I am using You may use those that are already coloured in red Then, we need some pandan leaves which had been knotted a bit of sugar to sweeten the ‘kuih’, some water and a bit of shredded coconut If you do not have shredded coconut, you may use desiccated coconut like in the other videos I managed to find some deep frozen shredded coconut So, I’m going to thaw it by steaming it later This is the rose paste with a bit of colouring This ‘kuih’ is very simple to prepare So simple, therefore it is really great for gatherings with friends or parties or if you want to introduce them to some malaysian flavours Without further ado, we’re going to cook this I have a pot here I’m going to add the water Once the water begins to boil, add the pandan leaves, sago and also sugar Even though this ‘kuih’ is very simple to prepare, it is a bit tricky We have to keep stirring the sago or else it would settle at the bottom of the pot and tends to burn or starts to harden If you like the colour to be a darker shade of red, feel free to add a few drops of food colouring I’m going to leave it as it is because the rose extract already had a bit of food colouring Otherwise, adding a bit of beetroot extract or a few slices of beetroot would also enhance the colour and gives a natural colouring This had already turned into a translucent texture This is how it looks like If you look at it carefully, you can see that in the middle of each sago there is still this white coloured dot That means it is not exactly ready We still have to steam this ‘kuih’ Then, it would be ready Over here, I have a pot You may use cake pan or any bowl that you have to steam these sago What I had also done was to place a piece of banana leaf in the pot This would ease the process of removing the sago from the bowl So, I’m going to pour the sago into the bowl Now that it is already in the bowl, I’m going to steam it Here I have a pan with a bit of water I’m going to steam this frozen shredded coconut as well Allow them to steam for about 20 minutes or until the sago turns fully translucent They would look like pretty crystal balls in red I’m going to show you how it looks like later when it is fully cooked As you can see, it’s clear and pink If you look closely, it is translucent Removing the ‘kuih’ from the mould and cutting it would be simpler if it is chilled in the refrigerator So, let it cool Normally, this ‘kuih’ is enjoyed at room temperature It is definitely fine to prepare it the night before and coat it with shredded/desiccated coconut the next day I just took this out from the refrigerator Using a knife, loosen the side The ‘kuih’ was easily removed due to the banana leaf Cut into desired shape Coat them with the shredded coconut Once they are beautifully coated, then it’s ready to be enjoyed by friends and family A pinch of salt had been added to the shredded coconut just before steaming it This would help to enhance the taste of the shredded coconut Eating ‘kuih’ like this makes me a happy person It really reminds me of home as it brings back lots of memories We used to buy them at the roadside stalls and are sold at RM1 for 3 pieces although I doubt they do so now It’s really delicious It tastes a little like jelly The taste of the rose is really subtle It’s not too strong I love it You have to try this recipe and share it with your friends and family Once you have tried it, remember to send me photos and upload them on That’s where you can find other recipes or more recipes like this which we used to have during breakfast in Malaysia While you are watching this video, remember to give me a thumbs up and subscribe to Nyonya Cooking, if you have not Till then, I wish you ‘Happy cooking!’

75 thoughts on “Rose Flavoured Sago Cake | Kuih Sago Rose | Bronok | Kuih Sagu [Nyonya Cooking]”

  1. Oh noo!! I need it so much right now!! I ve made some green pandan kuih when I was doing presentation about Malaysia in Tourist Geography clasa in my University!! They all loved it but I truly miss the Malaysian original ones!

  2. A quick question regarding desiccated coconut does. Here where I am located this coconut comes in 2 versions sweetened and unsweetened, which would be the best to be used?

  3. seeing your videos give me home feeling, hahaha try to upload more frequent, good job grace
    regard, another malaysian far from home

  4. Sago? How can something so "sago" taste so delicious? :p

    "Sago /ˈseɪɡoʊ/ is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu."

  5. i love this dessert but i used to mixed the shreded coconut and steam it in a single mold then fill in palm sugar. it tastess so yummmy

  6. Wow…..this kuih is one of my favourite and used to make but never satisfied, because i used to put a lot of water to cook the sago completely in the stove and never turned out well. I learnt from ur video that i need to steam. Thank you so much for sharing.

  7. I will try cause I love this kind of dessert we have similar dessert called lokum it's famous in Turkey and Middle East just we used cornstarch instead of sago, although we used sago in another desserts, we called the sago "sagudana" in Arabic.
    Thank you for your hard work.

    Can you help with a substitute for pandan leave! Cause I can't find it here!

    by the way you are so beautiful 🌹

  8. after i watch this video…it remains me on "ongol – ongol" traditional kue (kuih) in indonesia made from sagoo flour and palm sugar, also served with shreaded coconut ( sorry for typo)
    but…i really wanna try your receipt, easy to me to understand…i'll make this kue….love from indonesia…

  9. finally i know what this kue called:') when I was lived in jakarta i was kinda love steamed cassava cake a.k.a ongol-ongol but when I settled down in banda aceh I really really love it 'cause it had pineapple taste and kinda different texture and now i just realized that they're 2 different kue:'D

  10. I had a few questions on the recipe.
    1. Is it fine to use a different fruity flavored extract besides rose?
    2. I noticed that you use fresh pandan leaves. I was wondering if frozen is fine because the asian markets I go to do not seem to have fresh pandan leaves.
    3. I saw another video that you just uploaded and instead of a banana leaf, can I oil the bowl instead?

  11. Love it! LOOKS really yumm.. I love Nyonya kuih kuih! missed it so much and the "Tong Sui" soup sweets.. 🙂

  12. thanks a lot for this really cool recipe! my friends and family realllllyy enjoyed it! and if its possible, do share a video on how to make kuih lapis, its my all time favourite <3 thanks!

  13. hai sister.very nice its look.i want to try this recipe tomorow.can i add fresh pandan juice replace artificial colours?and also little bit of coconut milk,?i think its turn well.plz reply ur comen.

  14. Failed…. My kueh came out too soft (can't cut because it is lumpy!) i saw other videos whereby they soak the sago then steam it, like steaming pulut for kueh salat. Your recipe calls for boiling no wonder it is watery!

  15. hi I'm Penny from Indonesia , I just like your cooking channel , it is very authentic ….Now I just try this kuih sago recipe…Thank you @nyonyacooking…You just made my day more excited..hahahaha…Can wait to see the other recipe.

  16. I love your sweet elegant smiling face in screen , and appreciate your sharing of Malaysian and Asian food and culture , it's really encourage me to cook 💕

  17. Hi Grace,m from Malaysia n never steamed before,tq for sharing.Sago Melaka using ,gula Melaka syrup n thick coconut milk,is also very delicious.

  18. New frnd here Nyonya 😆Love the recipe❣️❣️😍😍😍 It's Soo Yummieeeeeeeee 😋😋😋😋😋😋☺️☺️☺️☺️☺️

  19. Selalu gunakan pisau plastic ada dijual dikedai bakery khas untuk mengeluarkan kueh basah dan memotongnya rengan tidak melekat pada pisau dan tidk mncalarkn acuan kita sama ada auan kaca mahupon aluminium

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