Kuih Abok Abok Sago (锥型西米蒸糕)



If you like kuih bronok or sago cake as in this post : Steamed Sago Cake–Kuih Bronok or Lapis Sagu(西米椰丝蒸糕,珍珠糕), I believed you will like this cake too.


They are basically  the same type of cake but with slightly different presentation. While kuih bronok is more common in the east side of Peninsular Malaysia, this cake apparently is more common among the nonya society. However, it may not be exactly like what you saw in this recipe.


The more common one is white or transparent coloured cone with some gula melaka oozes out from the sago balls or the green and red combination sago balls. I only discovered this after I prepared the cake. After I posted in some Facebook Group, apparently most members have never seen this pattern before.


Well, I can’t claim that  this is my concept and when I googled recipe and this recipe popped out, i like the picture and so I followed the recipe. I have to thank the blog owner for such a detail creation : Colors of the Mountain ~ Lite Home. Apparently, this shape of preparation symbolizes a mountain and on the white signifying the cloud or snow, blue is the sky, green is the forest and brown is the earth or soil.


If you asked me which type I preferred, I will say that it is cone shaped abok abok sago. This recipe add the shredded coconut to the sago and therefore the sago balls do not stick too tightly to each other and personally, I prefer this softer texture which is not overly chewy.


Some abok abok sago added cubes of gula melaka inside the cone before steaming, I found that this method wasted a lot of palm sugar which tends to drip out form the cone and I personally prefer to add gula melaka syrup during serving. In fact, the syrup is rather optional as the sago balls have already been sweetened.



Recipe inspired from: COLORS OF THE MOUNTAIN

Servings: About 6-8 Abok abok sago depends on size



  • 200 grams of sago balls
  • 100 grams of shredded coconut
  • 30 grams of palm sugar (gula melaka or gula apong )
  • 30 grams of white sugar
  • 3 tablespoons of concentrated bunga telang juice
  • At least 8 pieces of banana leaves with size of 15 cm x 20 cm
  • Some green pandan extract
  • Pinches of salt



PicMonkey Collage1

  • Wash the sago balls and divide into 4 portions. Portion A = 20 grams = white colour, portion B = 40 grams = add the bunga telang concentrate. portion C = 60 grams, add drops of green pandan flavouring, portion D = 80 grams , put the gula melaka. Stir until well mixed. add additional water such that it just merely cover the sago balls. Let them soaked for 1 hour before proceeding the next step. Do not add too much water, you can gradually add water along the way.

  • After one hour, drain away any excess water in each bowl. Divide the shredded coconut to the four bowls with about the same ratio. Add the castor sugar to the the 3 layers using the same ratio. Add additional palm sugar to the brown sago if desired. Stir until well mixed.

PicMonkey Collage2

  • Cut the banana leaves into 15 cm x 20 cm .Add drops of oil to the boiling water and blanch or scald the banana leaves until they are soft. drain and set aside.

  • Once cool, fold the cone with about 5 cm diameter at the base. Put some white sago balls, follow by some blue and green and brown colour balls.

PicMonkey Collage3

  • Use a table spoon to press firmly downwards and tuck the excess to the bottom of the cone. Seal with a toothpick  Steam under high heat for at least 15-20 minutes. Cool completely before open the parcel and can be served with additional gula melaka or shredded coconut.



  • Please ensure that sealing is fastened and the banana leaves does not break, If you cone is too high, there will be a tendency to fall when steaming and sago may leaked out. If your cone is securely fastened, you can also lay down the cone during the steaming.

  • You can select your own colour like in my kuih bronok recipe. Some recipe call for single colour only instead of 4 in this recipe. You can also add grated gula melaka to the centre of the sago balls before steaming.



I have to be frank that my wrapping need further improvement as it is not fasten enough. I told myself I will better myself in my next attempt.


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

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