Sago is a natural food which is in existence for centuries. Made of pearl sago, water and sugar, boil using medium heat and constantly stirring to avoid it sticks to the bottom of the pan, once the bubble appears you can safely remove from heat
Now that my short collection of traditional kuih-muih/dessert recipes (pandan coconut panna cotta, sago gula melaka, white fungus ginkgo nut, bubur kacang hijau, bubur cha cha, rose sago gula melaka, ondeh ondeh and wajik) is stagnant, I want to add a couple more
If you like kuih bronok or sago cake as in this post. While kuih bronok is more common in the east side of Peninsular Malaysia, this cake apparently is more common among the nonya society
I have seen a kuih that looked rather similar with this kuih in Bengawan Solo made of sago balls. However, in Malaysia especially in the East Coast states of Peninsular Malaysia, this kuih was called kuih bronok or Kuih bronok Sagu
I suddenly had a craving for this sagokuih again and went on Google to look for how it was made. I wanted to go to the bank to have some document notarize and found out I forgot my cellphone which had my ID card at home ( thus I had to drive home to get it), then I went to the bank they told me they charged $5 for cashier checks (so I had to go to Walmart), went to Walmart and realized they only took cash or debit card for money order (I didn't have either one so had to drive home), then got a call from school to tell me to come pick up my younger girl because she was not feeling well and had fever (So, had to drive to school), then my steamer broke down half way through steaming (and I had to find alternative way to finish steaming my kuih, I prepared this in the morning before I got a call from the school, supposed to bring it to my friend's house at night. 1 cup sago, 1/2 cup cane sugar
A popular kuih sold by Malay vendors at pasar malam (night markets)I grew up seeing this kuih being sold by Malay vendors at their stalls in the morning markets as well as in the night markets
