Resepi Kuih Sagu Berkuah Santan Kelantan

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kuih Sagu Berkuah Santan Kelantan: A Taste of Kelantanese Heritage

Kuih sagu berkuah santan is a delightful traditional dessert from Kelantan, Malaysia. Its creamy coconut milk gravy perfectly complements the chewy texture of the sagu pearls, creating a truly irresistible treat. This recipe will guide you through making this authentic Kelantanese delicacy. Let's dive into the details!

Ingredients:

This recipe is broken down into two parts: the sagu pearls and the rich coconut milk gravy.

For the Sagu Pearls:

• 1 cup sagu pearls (tapioca pearls)
• 4 cups water
• Pinch of salt

For the Creamy Coconut Milk Gravy:

• 1 cup thick coconut milk (santan pekat)
• 1 cup thin coconut milk (santan cair)
• 1 ½ cups water
• 150g sugar (adjust to your sweetness preference)
• 1 tsp salt
• ½ tsp pandan extract (optional, for extra aroma)
• 1 pandan leaf (optional, for extra aroma)

Step-by-step Instructions:

Preparing the Sagu Pearls:

1. Rinse the sagu: Rinse the sagu pearls under cold water to remove any excess starch.
2. Cook the sagu: In a medium saucepan, bring 4 cups of water to a boil. Add the sagu pearls and a pinch of salt.
3. Simmer: Reduce the heat to low and simmer for approximately 20-25 minutes, or until the sagu pearls become translucent with a small white dot in the center. Stir occasionally to prevent sticking.
4. Drain and rinse: Once cooked, drain the sagu pearls and rinse them under cold water to stop the cooking process. Set aside.

Making the Coconut Milk Gravy:

1. Combine ingredients: In a separate saucepan, combine the thick coconut milk, thin coconut milk, water, sugar, salt, pandan extract (if using), and pandan leaf (if using).
2. Heat gently: Bring the mixture to a simmer over medium heat, stirring occasionally to prevent burning.
3. Simmer until thickened: Reduce heat to low and continue simmering for about 10-15 minutes, or until the gravy slightly thickens. The consistency should be creamy and slightly viscous. Remove the pandan leaf (if used).
4. Taste and adjust: Taste the gravy and adjust the sugar and salt according to your preference.

Combining and Serving:

1. Add sagu: Gently add the cooked sagu pearls to the coconut milk gravy. Stir to coat the sagu evenly.
2. Serve warm or cold: Serve the Kuih Sagu Berkuah Santan warm or chilled. It's delicious either way!

Tips for the Best Kuih Sagu Berkuah Santan:

• Fresh coconut milk is best: Using fresh, high-quality coconut milk will significantly enhance the flavor of the gravy.
• Don't overcook the sagu: Overcooked sagu pearls will become mushy. Aim for a slightly chewy texture.
• Adjust sweetness to taste: The amount of sugar can be adjusted based on your preference.
• Garnish (optional): For an extra touch, you can garnish the Kuih Sagu with a sprinkle of toasted sesame seeds or a few slices of fresh pandan leaves.

Why this recipe is authentic:

This recipe focuses on the traditional Kelantanese approach, emphasizing the use of fresh coconut milk and pandan leaves for a truly authentic taste and aroma. The subtle balance of sweetness and saltiness is key to achieving the perfect Kelantanese Kuih Sagu.

This Kuih Sagu Berkuah Santan Kelantan recipe is a wonderful way to experience a piece of Malaysian culinary heritage. Enjoy!