Abok-Abok Sago

For international readers, the title means a Malay dessert of steamed sago (tapioca pearls) with coconut and palm sugar. Traditionally, freshly grated coconut and palm sugar are used. Then the sago is mixed, wrapped in a banana leaf in a cone shape and steamed. This was how exactly my mother used to make them. Sounds complicated but very easy to make!

While it is a challenge to make a truly traditional Malay dishes and desserts in Tokyo, it is not at all impossible. All I have to do is think of an alternative and improvise. I am lucky to be living where I am right now as I have easy access to ingredients to make traditional desserts. 

I was still in a craving mode for traditional desserts after my sucessful attempt with the Glutinous Black Rice Pudding. What's next? I remember a packet of sago and dessicated coconut sitting in the kitchen cabinet waiting to be used, so what to do with them? Abok-Abok sago!

100% Pure Okinawa Black Sugar 

I don't have anymore palm sugar left so I substituted it with 100% Okinawa black sugar. This specialty sugar has quite a similar caramelish, malty taste to palm sugar, with the trace minerals and vitamins intact because it's unrefined unlike white sugar (which I avoid). It comes in irregular rock shapes, so you can actually suck them like candy, as some people in this country do! Fredi loved it after grabbing a handful when I wasn't watching.

Muffin pans in place of banana leaves 

I also don't have banana leaves, so I just went ahead and used muffin pans instead and they turned out fine!

Since I'm not sure how the dessert will turn out, I made it using small proportion, so please double or triple the measrements if you make it for more than 4 people.

I used:

• 1/2 cup sago, or tapioca pearls (soaked for 30mins, washed and drained)
• 4-5 tablespoons pure black Okinawa sugar, chopped into small pieces (use palm sugar or other dark unrefined sugar)
• 30g dessicated coconut (use freshly grated if possible)
• pinch of salt

Method:

1. Prepare the steamer
2. Mix the soaked sago, dessicated coconut and pinch of salt together
3. Put a tablespoon of sago mixture into muffin pan, followed by a tablespon of sugar (see photo above), and followed by another tablespoon of sago mixture. You have 3 layers total. 
4. Place the muffin pans into prepared steamer and steam for 15-20 minutes on medium-high heat, or until sago turns transparent
5. Serve warm or at room temperature

Steamed and cooked Abok-Abok Sago. Notice the melted black sugar. Beautiful! 

I love the the way the shape turned out, not coned but round.

The recipe above makes 5 and they turned out perfect. The black sugar worked really well, and the dessicated coconut turned soft from the steam. I am satisfied with the result and will definitely be making it again. Of course it would be even more decadant if I used fresh coconut and wrap the sago in banana leaves. I can only remember, as a child, the fragrance of the banana leaf as I peeled it to reveal the cooked sago inside. But my modern version is just as good if not authentic! 

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