Rose Flavoured Sago Cake | Kuih Sago Rose | Bronok | Kuih Sagu [Nyonya Cooking]

Simple and quick vegan dessert made from tapioca pearls and is great for gatherings and parties.

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There are many wonderful kuih desserts in Malaysia which are sold in small stalls by the roadsides or at night markets. Some are sweet while others are savoury. One of my favorites is 'Kuih Sago', a mildly sweet 'kuih' made from tapioca pearls.

It has the consistency of jello but not as hard. The soft and chewy texture of this 'kuih' together with its mild rose flavoured taste, brightly coloured in pink and coated with shredded coconut definitely makes this 'kuih' stands out.

This is a great dessert for gatherings. If you are unable to find rose paste extract, you may substitute it with rose water or any colouring of your choice. Natural colouring can also be obtained from beetroot. It is not necessary to steam fresh shredded coconut. I did it because I was using frozen shredded coconut. Steam the desiccated coconut too, if you are using it for this recipe.

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Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.

Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking