Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- =
- 1 3/4 cups plus 1 cup hot water
- 1/2 teaspoon butter
- 1 cup dry sago or tapioca
- 1 1/2 pounds grated coconut
- 2 cups solid palm sugar or 1 1/2 cups maple syrup
- pinch of salt
- =
Directions
Wash sago. Bring 1 3/4 cups water to a boil, add the sago and stir. Dissolve palm sugar in 1 cup hot water. When sago becomes transparent, add in the dissolved palm sugar by straining it (or add the maple syrup). Continue stirring the mixture until sago is cooked. Pour the mixture into a 1-inch high tray (or any shallow tray where you can spread the mixture) and let it cool and set. Add a pinch of salt to the grated coconut and mix. Take out a spoonful of the set sago and roll in grated coconut until it is well covered. Repeat for the remaining sago.