Thursday, 13 May 10Sad to learn recently that banana plant can bear fruits once only. A plant need lots of space to grow, much sunlight & water to flower. Pity that after all the care & nurturing, the young & healthy plant has to be chopped down once the fruit ripes.
When I went down for morning exercise, I was given 2 big banana leaves when the plant was disposed. With hoon kuey flour at home, I decided to make the cooling Sago Hoon Kuey Dessert to share with them. Quickly went market to get packets of the green-coloured pandan sago & coconut milk. I treated the sago with Florence's method in her Sago Crystal Cake to get the clear pearly effect.
Here is the recipe. It's easy to make & all of them give the thumb up GOOD!
Ingredient
250g Pearl Sago (I use pandan sago)
250g Hoon Kueh (green bean) flour
1250ml Coconut milk, from 2 coconut + water
300g Fine Sugar (can add / less to your taste buds)
1 tsp Salt
3-5 Pandan Leaves (washed & knotted)
2 Banana Leaves
Method
1. Cut the banana leaves into 6" wide, scald them to soften & wipe dry.
2. Soak sago in a covered pot with lots of boiling hot water for at least 1 hour, stirring occasionally to prevent lumpiness. Then rinse with cool tap water to remove the starch.
3. Mix the hoon kuey flour & coconut milk in a bowl. Stir to blend well & strain into a clean pot.
4. Add sugar, salt & pandan leaf.
5. Cook over low heat till mixture thickens, stirring continuously with a whisk.
6. When done, stir in the sago.
7. Scope spoonfuls of filling onto the centre of each banana leaf. Fold down both sides lengthways & then the 2 short ends. Repeat till finish.
8. Chill in the fridge to serve cold.
Notes:
1. Drain the sago after 30 mins & top with hot boiling water to clear the raw white centres.
2. You can replace the coconut milk with milk for a healthier version.
3. Banana leaf can be subsitituted with shiny plastic sheets for wrapping the kuey
