Kueh Sago

This kueh Sago is one of Malaysians favorite dessert.
My method of making this kueh sago differs slightly from the norm. This quick and easy method taste equally the same minus the long cooking time. So if you are looking for an authentic way of making this kueh feel free to skip this post.

8 cups water
1 cup sago pearls 

Bring a large saucepan of water to the boil and add the sago. 
Stir as the water returns to the boil to stop the pearls sticking to each other. Cook for about 10 minutes, until the sago is transparent. 
Drain and rinse in cold water a couple of times to remove the starch
Leave the sago in the strainer for a couple of minute.

 50g sugar
1/4 cup of water
2 pine screw leave
 1/2 tsp red color

In a pot put all the above ingredients and simmer gently until the sugar is dissolved. Mix gently till everything looks well combined.
Put sago in a round 8in mold and press gently all over and  refrigerate till firm for about an hour or two.

When the kueh is set remove it from the mold onto a plate and cut into 8 wedges. Roll each wedges on a plate of freshly grated coconut and serve chilled.

Enjoy...jue