Dates-Infused Kuih Sago

Kuih sago or sago cake is a popular delicacy in Malaysia and Singapore. Sago, also known as Tapioca Pearls, is made of tapioca. This delicacy often comes with different flavours such as rose or gula Melaka. 

We’re bringing these kuih sago to a whole new level today by infusing them with aromatic dates. The sweetness and caramel aromatics from Dates Syrup blend perfectly with pandan leaves, nothing artificial,, for sure you’ll fall in love with!

Preparation Time: 50 minutes
Steaming Time: 30 minutes
Yield: 10-12 servings

Ingredients: 

Pandan Layer

• 200g small sago pearl
• 120g shredded coconuts
• 60g fresh coconut milk
• 200ml pandan juice (20 pieces pandan leaves + 200ml water)
• 70g etblisse Organic Raw Cane Sugar
• ½ tsp Biogreen 84 Live Fine Sea Salt 

Dates Syrup Layer

• 100g small sago pearl
• 50g shredded coconuts
• 100g Biogreen 100% Pure Dates Syrup
• 30g fresh coconut milk
• ¼ tsp Biogreen 84 Live Fine Sea Salt

Cooking Instructions: 

1. To extract pandan juice, blend 20 pieces of pandan leaves to 200ml water for 20-30 seconds. Strain and squeeze pandan juice by using a cheese cloth.
2. In a pot, boil 1500ml water in a pot and add 200g of sago pearls, cook over medium heat for 5 minutes and stir constantly. Turn off heat and cover for 20 minutes.
3. Pour the mixture onto a colander and strain off as much water as possible. Add pandan juice, shredded coconut, coconut milk, sugar and salt into the drained cooked sago.
4. Mix well and set aside for 30 minutes.
5. For dates syrup layer, add 100g sago into boiling 1000ml water and cook under medium heat for 5 minutes. Turn off heat and cover for 30 minutes.
6. Pour the mixture onto a colander and strain off as much water as possible. Add in dates syrup, shredded coconut, coconut milk, sugar and salt into the drained cooked sago.
7. Mix well and set aside for 30 minutes.
8. Strain both pandan and dates syrup sago mixture again to remove excess liquid.
9. Fill the mold with 1/3 of pandan sago and steam for 10 minutes. Fill next layer with dates syrup sago to 2/3 mark and press down. Steam for another 10 minutes.
10. For final layer, fill the mold with pandan sago and steam for 10 minutes again.
11. Remove and set aside to cool down.
12. Use a knife to loosen sides to release kuih sago. Garnish with some shredded coconuts before served. 

Health Tips: 

1. Dates are not only great energy booster, but also powerhouse for various nutrients such as iron, calcium, phosphorus, copper, vitamin A, B and fibre, which helps to boost blood circulation, relieves constipation, anti-aging and many health benefits.
2. Biogreen 100% Dates Syrup is produced from rightly-matured juicy premium Barhi dates on tree right to bottle, without added sugar, artificial flavourings, colouring and preservatives. Lower in glycemic index, it is undoubtedly a healthier sweetener option compared to refined sugar.  

西米糕虽不普遍，但其晶莹剔透的外表、Q弹软糯的口感却散发着魔力让吃过的人都会爱不释手！
今天为大家分享的食谱蕴含浓浓的椰浆香、搭配斑斓叶芳香及椰枣蜜的焦糖滋味，是一道色香味俱全的小吃甜点，炎炎气候吃上一份，清新又解暑！

准备时间：50分钟
蒸煮时间：30分钟
成品：10-12 份

材料：

斑斓汁层

• 200克西米
• 120克新鲜嫩椰丝
• 60克新鲜椰浆
• 200毫升斑斓汁（20片斑斓叶加入200毫升饮用水搅拌）
• 70克etblisse有机黄金蔗糖
• 半茶匙Biogreen 84 活性幼海盐 

椰枣蜜层

• 100克西米
• 50克新鲜嫩椰丝
• 100克Biogreen 100% 纯椰枣蜜
• 30克新鲜椰浆
• ¼茶匙Biogreen 84 活性幼海盐

烹调方式： 

1. 把20片斑斓叶及200毫升饮用水加入搅拌器打碎，再使用过滤布将斑斓汁榨取备用。
2. 在一个大锅内，将斑斓汁层的200克西米倒入沸腾的水里（约1500毫升），边搅拌边煮5分钟。之后，熄火关盖20分钟好让西米吸足水分。
3. 20分钟后，将西米倒在一个滤网内直至西米被滤干。之后，搅拌混合滤干的西米及斑斓汁层的剩余材料（斑斓汁、椰丝、椰浆、糖及盐），让其静置30分钟。
4. 30分钟后，再次使用滤网将已调味的西米滤干。
5. 等待之余，使用椰枣蜜层的材料以同样的方法（步骤2到4）准备椰枣蜜层的西米。
6. 取出模型，底部先铺入斑斓汁层西米至1/3刻处，放入锅中蒸煮10分钟。
7. 之后，再填充第二层的椰枣蜜层，直到2/3刻处。同样也是蒸煮10分钟。
8. 最后上层铺上斑斓汁层直到模型填满为止，蒸煮10分钟。
9. 让西米糕完全冷却后再用小刀轻轻刮边帮助脱模。
10. 享用前也可再撒上新鲜嫩椰丝风味更佳！
    
    

健康提示： 

1. 椰枣是穆斯林同胞们开斋必备的食物之一，能为身体提供及时的能量补给，舒缓因斋戒而产生的头昏或虚脱感。除此之外，椰枣还是各种纤维质、维生素及矿物质的良好来源，包括丰富的铁、钙、磷、维生素A、B、C及铜，能帮助补血、舒缓便秘、养颜及许多意想不到的好处。
2. Biogreen 100%纯椰枣蜜甄选源自阿联酋的顶级椰枣，无添加糖份及任何食品添加剂，甜而不腻同时散发出诱人枣香~还有，它还是低升糖指数的天然糖代替品，适用于任何您喜爱的食物，饮料、糕点及甜品等。