Malay

Abuk-Abuk

by Lisa K. on Mon, May 21, 2018

This is a snack made from sago, sugar, coconut and gula melaka steamed in banana leaves. Back in the day, they used to make a big batch of this and give it out during a gotong royong, so it is kinda like a power bar your Atok used to eat!

So nice, they named it twice...

Serves 6 - 8 people

Banana leaves last longer in the fridge if it is run over flames first

Don't over wash sago. Some starch is needed so it holds shape after steaming.

Foodster's Verdict

Abuk-Abuk

Difficulty

  • Preparation
    15 minutes
  • Total
    35minutes
INGREDIENTS
    Ingredients
    180g sago
    1 cup grated white coconut
    1 tsp. salt
    ½ cup hot water
    250g gula melaka

    8 - 10 banana leaves, layur-ed

METHOD

1. Quickly rinse sago under running tap water and then mix with coconut, salt, and hot water.

2. Clean and prepare banana leaves and cut into 6" x 6" squares.

3. Chop up gula melaka roughly.

4. Roll a banana leaf into a cone and fill with 2 tablespoons of sago and coconut mix.

5. Use a spoon handle to make a hole in the coconut and sago mixture. Stuff in ½ tablespoon of gula melaka.

6. Wrap and seal the banana leaf cone, secure with a toothpick.

7. Steam for 15 - 20 minutes. It is ready when the sago is cooked



Note: To layur the banana leaf means to run it over flames. This process kills bacteria and softens the leaves enough to fold it without breaking. But do give it a good wipe first before you start.

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