Kuih Sagupal

For yesterday Iftar's Dessert, I make a traditional Kelantanese kuih called Sagupal. It is also popular in Kelantan's neighbouring state, Terengganu. It seems that my daughter have never tasted this dessert before, so I think this fasting month is the best time for her to learn how to do it and for sure to eat it. Come to think of it, I realised that this kuih is rarely seen now. I mean not many people sells it now. They do still sell it in Kelantan but not much and some of them sells it without the green beans filling inside the sago. Just the sago balls in coconut milk. When I go thru' the recipe, I realised why I didn't make it before. It is because its not a favourite of my DH because of some of the ingredients that is added in the coconut milk. So yesterday I ommited the ingredients that my DH doesn't like. Here's the recipe.

Sagupal


Ingredients:
1 cup of green beans
7 to 8 cups of water
A pinch of salt
3/4 cup of sugar
2 cups of sago pearls
2 cups of warm water
3 cups of milk (I have 1 cup of thick coconut milk + 2 cups of water)
1/2 cup sugar (I only add 4 spoon of sugar)
1/2 tsp halba (I ommit)
1/2 inch ginger - sliced (I ommit)
4 shallots - sliced (I ommit)


Method:
1. Wash the green beans and boil it with water until it is soft and dry.
2. Don't forget to stir from time to time
3. When the green beans is soft and dry, add in salt and sugar.
4. The green beans will become watery again. Put the pot of beans on the stove again and keep on stirring until it is dry again
5. Set aside to cool. Shape the beans into small balls.
6. Mix sago pearls with warm water. Shape inti a ball, flaten it and put the green bean ball inside the sago pearls.
7. Do not shape the sago thickly, 'cos it will becomes hard when cooked. Just cover the bean balls thinly and do not press too hard. Its ok if the sago is not in shape.
8. Steam the sago balls for 10 to 15mins.
9. Add the coconut milk in a pot, cook on low fire. Add salt and sugar.
10. Always stir and off the fire when the coconut milk is slightly boil.
11. Ready to serve.