Taro Sago Kuih

I'm not sure if there is such a kuih combination around. I love gula melaka sago kuih and sweet taro kuih, so to kill two birds with one stone I made this layered kuih.

To do this layered kuih, I have to decide which layer I should steam first. After some deliberation with GS I decided to steam the taro layer first (bottom layer) as the taro can withstand heat and not lose its texture as it is embedded in glutinous rice flour and rice flour.





Ingredients:
Taro Layer
300g taro (cubed as in photo above)
50g grated coconut
80g glutinous rice flour
80g rice flour
120ml coconut milk
180ml warm water + 110g - 120g sugar + 1/4 tsp salt

Method:
1. Dissolve sugar and salt in the warm water, add in coconut milk then sieve in the flour mixture. Make sure the mixture is smooth and well-combined, strain if lumpy.
2. Remove 2 tablespoon of the flour mixture and keep aside for use later.
3. Add in the taro cubes and grated coconut, mix well.
4. Pour mixture into a tray which is lined in the base and greased with oil at the sides.
5. Steam on high heat for 30 minutes.

Sago Layer
135g sago pearls
70g grated coconut
85g gula melaka (chopped into small pieces)
45g sugar
4 tbsp water
60ml coconut milk
1/4 tsp salt

Method:
1. Soak the sago pearls in plenty of water for 20 minutes. Strain and leave aside for use later.
2. Dissolve gula melaka in 4 tbsp water over low heat. Strain and leave to cool.
3. Add all ingredients into cooled gula melaka syrup. Mix well.
4. Spread the 2 tbsp of flour mixture reserved from the taro layer (this is help the sago layer to stick to the taro layer) on to the cooked taro layer and immediately spread the sago layer evenly on top of the taro layer.
5. Steam on high heat for 30 minutes.