Southeast Asian desserts are delicious, delicately flavoured and not as sweet as South Asian ones. They are lighter as well, mostly made from sago, sticky rice or jello. This particular dessert, Sago Kueh, has the lovely flavour of pandan and rose.

Ingredients

Sago 2 cups

Water 3 cups

Rose syrup or Roohafza 5 tbsps

Sugar 1/2 cup

Pandan leaf or kewra leaf 1

Dessicated coconut 2 cups

Method

Boil the sago with the pandan or kewra leaf till the pearls turn transparent. If needed, add more water.

Add the rose syrup or Roohafza and sugar. Continue to cook, stirring intermittently, till the syrup thickens.

Remove the pandan leaf and pour into a greased glass baking dish and steam for 20 minutes. I used the steaming option on my microwave.

Cool and chill in the refrigerator for about 4 hours.

Slice into squares and toss it in the dedicated coconut. Store in the refrigerator for up to a week.