Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 1/2 cups sago
- 4 tablespoons sugar
- 3 tablespoons vegetable oil
- 150 ml thick coconut milk
- 1 cup coconut flakes
- 1 teaspoon salt
- banana leaves or aluminum foil
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Directions
Wash sago thoroughly then soak in water for 2 hours. Drain the sago and add 1/2 teaspoon salt. In a frying pan, cook coconut flakes, sugar and salt until the sugar is melted on the coconut flakes. Pour in a bowl and set aside. Next, cook coconut milk for 10-15 minutes until it yields coconut oil. Pour in a bowl and set aside. Rub vegetable oil on the inside of the banana leaves or aluminum foils. Then put sago and coconut oil on the leaves or foils. Top it with the sweetened coconut flakes. Gather the sides of the leaves to form a pyramid and fasten the top with a wooden skewer. If you use foils, just twist the foil to seal the contents inside. Steam the pyramids over hot water for 30 minutes. This recipe makes 10 servings.