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Abok-Abok Sagu

Makes 8-10 parcels
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Peranakan

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 (12x8 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.
Keyword gula melaka, Sago