This recipe is adapted from Indonesia Eats.com. The original recipe is
using coconut milk but here I used evaporated milk. Originally, these
dessert use banana leaves for wrapping. As I cannot get banana leaves
around my house so I just spoon it into small glasses. Indonesia Eats author's Pepy using a silicon moulds and putu ayu mould. You can check the mould here.Indonesia Eats.com
Ingredients
100 g colorful sago (I used green color only)
50 g Hoen kwe Flour / mung bean flour
500 ml evaporated milk (original recipe coconut milk)
1/4 tsp salt
100 g sugar
1 pandan leaf, knotted
Banana leaves for wrapping (I used small glasses)
Method
- Soak sago pearl for 15 to 20 minutes. In a boiling water, cook sago until translucent and strain.
- Dilute hoen kwe flour using some part of the coconut milk about 150 ml and set aside.
- Place the remaining coconut milk, pandan leaf and salt in pan and stir over medium heat until just started to boil.
- Add in hoen kwe flour mixture and sugar, stirring until the sugar dissolved. Add sago pearls, stir well ad remove from heat.
- Spoon mixture into small glasses or silicon moulds.
- Leave it to cool.
