Ingredients with Measurements:
- 1 cup of sago flour
- 1/2 cup of rice flour
- 1/2 cup of sugar
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/4 tsp of salt
- 1/2 tsp of pandan paste
- 1/2 tsp of vanilla extract
- 1/4 cup of grated coconut
Special equipment needed:
- Steamer
- Banana leaves or parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine sago flour, rice flour, sugar, and salt. Mix well.
2. Add coconut milk, water, pandan paste, and vanilla extract. Mix until well combined.
3. Grease a steaming plate with oil.
4. Pour the mixture into the steaming plate.
5. Steam over medium heat for 20-25 minutes or until cooked.
6. Remove from heat and let it cool.
7. Cut into small pieces and set aside.
8. In a pan, toast grated coconut over medium heat until golden brown.
9. Serve Kue Bugis Sagu with toasted grated coconut on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
Makes 12-16 pieces
Nutritional information:
Calories: 105
Fat: 2g
Carbohydrates: 21g
Protein: 1g
Sodium: 51mg
Sugar: 9g
Substitutions for ingredients:
- Pandan paste can be substituted with green food coloring or omitted.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Kue Bugis Sagu can be made with different flavors such as chocolate, strawberry, or pandan.
- Instead of steaming, Kue Bugis Sagu can be baked in the oven.
Tips and tricks:
- Make sure to grease the steaming plate to prevent the mixture from sticking.
- To check if Kue Bugis Sagu is cooked, insert a toothpick in the middle. If it comes out clean, it's cooked.
- Kue Bugis Sagu can be stored in an airtight container in the fridge for up to 3 days.
Storage instructions:
Store in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Kue Bugis Sagu can be reheated in the microwave for 10-15 seconds or steamed for 5 minutes.
Presentation ideas:
Serve Kue Bugis Sagu on a banana leaf or parchment paper for a traditional look.
Garnishes:
Toasted grated coconut
Pairings:
Kue Bugis Sagu goes well with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more sago flour.
Food safety advice:
Make sure to use fresh ingredients and cook Kue Bugis Sagu thoroughly.
Food history:
Kue Bugis Sagu is a traditional Indonesian snack made from sago flour and coconut milk. It originated from the Bugis tribe in South Sulawesi, Indonesia.
Flavor profiles:
Kue Bugis Sagu has a sweet and slightly chewy texture with a coconut flavor.
Serving suggestions:
Serve Kue Bugis Sagu as a snack or dessert.
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Region: Indonesian