Three Layer Steamed Cassava & Sago Kuih

Steamed cassava is one of the many famous street food & kuih which is widely sold almost everywhere around Malaysia. And it is of course cheap as well. However, not everyone really fond of it included me. I mean I don't hate it but I don't love it as much either. Anyhow, just a couple of months back I found something interesting from the night market (pasar malam) nearby. Something really gets me into it.... and HERE let me perform you this three layer steamed cassava kuih. Its such delicious combination. I simply adored every layer of it.

Ingredients for Cassava kuih (bottom layer) :
350gm  yellow cassava, grated
100ml   thick coconut milk
50ml   water
100gm   sugar
1/3 tspn salt (to taste)
3 TB    tapioca starch

Method :
(1) place everything into a blender and blend till smooth & well mixed.
(2) pour mixture to a non-stick pan and slowly cook till thicken over medium low heat. Stir gradually & make sure you don't burn the batter.
(3) next, place the thick paste to a greased 7" tray then steamed for 15 minutes over high heat.

The process is much easier compare to most other steamed kuih. All you need is just a quick stir for the preparation and then go straight to the steamer.

Ingredients for Sago Coconut kuih (2nd layer) :
100gm   sago (I used green coloured sago), soaked for 30 minutes & drained
100gm   thick coconut milk
100gm   sugar
4 TB  fresh young grated coconut
1 pandanus leaf, break into small pieces

Method :
(1) heat coconut milk, pandanus leaf & sugar over medium heat (roughly for about 5 mins) or till sugar dissolved. Then discharge the leaf.
(2) now, combine soaked sago pearl, syrup and grated coconut together & mix well.
(3) then simply spread the sago coconut layer over the cassava layer evenly, once the bottom layer is ready.
(4) next, steam for the 2nd time for about 15 minutes.

The 2nd layer came out soft & nice but be caution not to touch it. Its very very HOT !

Ingredients for Final layer kuih :
60gm   tapioca starch
30gm   rice flour
a pinch of salt
100ml   thick coconut milk
100gm   sugar
50ml    water
1 pandanus leaf, break into small pieces

Method :
(1) heat sugar, water & pandanus leaf till sugar dissolved. Then discharge leaf and set aside.
(2) combine tapioca starch, rice flour, salt & coconut milk into a big bowl then mix to combine.
(3) now, stir syrup into flour mixture and mix well.
(4) finally, pour batter over the sago coconut layer and again steam for another 10 minutes.
(5) leave to cool completely once its done, then keep refrigerated for 30-45 minutes. It helps to harden the texture quickly which is good for slicing.

This kuih is still a bit warm when I started slicing it. No patient to wait any longer.... just wanna to try my first bite on it.

Oh boy..... this is good ! Then later on, I tried another one just came out of the refrigerator. Its even yummier ! You may also try my other baked cassava butter cake recipe. Enjoy & have fun !


  1. wow...nice combination. How i wish can have it for supper now :)

  2. The colors are great and it sounds good!

  3. Dear Kristy! I hope things are getting better and back to normal every day. I just loved this recipe, the colours are beautiful, very nice. I know I would love it. Big hugs

  4. Those colorful layers look impressive!

  5. That looks super delicious! Do you allow the water to cool first before adding the flour for the last layer?

  6. I've never heard of this before but it definitely sounds unique. Thanks for sharing!

    Happy Blogging!
    Happy Valley Chow

  7. Hi Kristy,
    oh boy!! i love your 3 layer combination. I am drooling looking at the piece you are holding ..hehe

  8. Your kuih looks yummy indeed.Don'tmind having a bite right now!

  9. Hi Kristy, it was good to see you had visited. I am still getting back to normal and your kind words always make me smile.

  10. my mum's favorite!
    nice color there!

  11. Fantastic layers! The kuih must be very delicious, Kristy.


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