Reference: Happy Flour for base recipe
- 200g sago
- 1/2 coconut (grated)
- 1/2 tsp salt
- 30g palm sugar (grated)
- 5 blades of pandan leaves
- 15 dried bunga telang
- Around 3 tbsp caster sugar
- Around 3 tbsp of water
- Cut out banana leaves in rectangular shapes of around 22 by 15 cm.
- Scald banana leaves in boiling water just enough to soften it (Not too long else it will turn black). Wipe dry and set aside.
- Divide sago into 4 portions of 20g (white layer), 40g (blue layer), 60g(green layer) and 80g (brown layer).
- Soak them in water.
- Wash, cut and blen pandan leaves with some water (must be enough to soak sago). Strain to collect extract.
- Wash and boil bunga telang in some water (must be enough to soak sago) to obtain blue coloring. Strain to collect blue extract.
- Wash and drain portion of sago for green layer and replace the water pandan extract.
- Wash and drain portion of sago for blue layer and replace the water with blue extract.
- Leave all portions of sago to soak for around 1 hour.
- Drain and wash away starch from sago.
- Divide coconut in proportion with sago amount for each layer (i did not weigh, just eyeballed) and mix with sago.
- Add grated gula melaka to portion of sago for brown layer.
- Add 1 tsp sugar to white portion, 1/2 tbsp to blue portion and 1 tbsp to green portion.
- Add 1 tsp water to white portion, 1/2 tbsp to blue portion and 1/2 tbsp to green portion. Mix well.
- Fold banana leaves into cones. Add one portion of the colored sago into the cone one after another to fill up the cone. Press lightly after each layer.
- Fold up the banana leave to cover the opening. Secure with toothpicks if fold is loose.
- Steamed in rapid boiling water for around 15 minutes.
- Serve with palm sugar syrup on the side.
Melt 30g palm sugar with 70ml of water until it is slightly thicken in a small pot.