三色沙谷米糕（Steamed Pearl Sago With Coconut）

心里挣扎着要不要试一试换换新口味？

因为一直以来都喜欢加有椰糖的沙谷糕。

不能做决定时，通常都是按兵不动为妙。

今天我们又有聚会；想起朋友喜欢沙谷糕，

于是决定做这三色沙谷米糕。

说实在的，成品还不错。

只是我还是喜欢香香的椰糖沙谷米糕。

今天的聚会很是开心。

狂风雨的早晨到下午，几个女人乱作一团。

只在吃着laksa时是无声的。

可能饿了吧？大家只懂得埋头填饱肚子。

三个女人一个嘘，说得还真是贴切。

谢谢朋友为我们办的聚会。

真的，有朋友实在太好了。

Steamed Pearl Sago With Coconut: Recipe from Florence Tan

Ingredients :

• (A) 250g pearl sago(wash, soak for 60 minutes, drain), 200g grated coconut
• (B) 120g sugar, 40g thick coconut
• (C) 1 tbsp pandan juice (extracted from 6 pounded pandan leaves), few drops green colouring
• (D) 1/4 tsp rose essence, few drops pink colouring
• (E) ½ tsp salt

Method:

1. Wash the pearl sago and soak for 60 minutes and drain.
2. Mix the soaked pearl sago with (B) grated coconut and sugar.
3. Divide into 3 equal portions.
4. Mix one portion with (C) and one portion with (D) and leaving one portion plain, just add (E).
5. Grease the 7" square steaming tray and pour in the plain pearl sago. Press lightly with spatula and steam for 10 minutes. Sprinkle with some concentrated blue pea flower juice (bunga telang) or some blue food coloring. Continue steaming for another 5 minutes.
6. Pour in rose pink sago, continue steaming for 10 minutes.
7. Lastly pour in pandan sago and steam for another 10 mins or until sago is cooked.
8. When cooked, remove from steamer and cool completely before cutting.