Abok-Abok Sagu (also called Abok Sago or Kuih Abok-Abok) is a cherished Malay/Nyonya steamed dessert featuring chewy pearl sago, fragrant grated coconut, and molten gula melaka layers wrapped in cone-shaped banana leaves. \
The contrast of translucent white sago, sweet-salty coconut and gooey palm sugar creates an addictive bite that’s popular for tea time or festive occasions. Simple to make with minimal ingredients, but the banana leaf wrapping adds authentic aroma and tradition.
No baking needed — just soak, layer, steam, and enjoy the layers melting together. Variations use blue pea or pandan colouring for visual appeal, but the core is always sago + coconut + gula melaka.
A rare hawker gem that’s easy to recreate at home.
Abok-Abok Sagu
Makes 8-10 parcels
Ingredients
Sago Mixture
- 100 g small pearl sago
- 150-200 g freshly grated coconut
- ½ tsp salt
- 200 g gula melaka palm sugar, finely chopped
Wraps
- Banana leaves
- Toothpicks
Instructions
- Washed sago pearls and soaked for 30-60 mins
- Drained the soaked sago pearls
- Add salt to grated coconut
- Mix sago with the salted grated coconut.
- Cut banana leaves into 8-10 pieces (12×8 inch rectangles)
- Softened the leaves in boiling water
Assemble Parcels
- Form banana leaves into tight cones (no gaps at bottom).
- Add 1½ tbsp sago and press firm.
- Top with 1 tbsp chopped gula melaka.
- Cover with 2½ tbsp sago and press down firmly.
- Fold leaf top securely and fasten with toothpick.
Steam
- Place wrapped cones in a steamer over boiling water.
- Steam for 15-20 mins until sago is firm.
- Remove from the steamer and cool completely before unwrapping.
Notes
Serving & Storage
Serve at room temperature — peel open to reveal gooey layers.
Keeps 2-3 days refrigerated
Steam briefly to refresh. Pro Tips:
Use high-quality dark gula melaka for best flavour.
Ensure cones are leak-proof or sugar will seep out during steaming.
Serve at room temperature — peel open to reveal gooey layers.
Keeps 2-3 days refrigerated
Steam briefly to refresh. Pro Tips:
Use high-quality dark gula melaka for best flavour.
Ensure cones are leak-proof or sugar will seep out during steaming.