The abok-abok is made of sago pearls (not from tapioca), freshly grated coconut and palm sugar and is usually wrapped in cone-shaped banana leaves and served at room temperature as-is.
Since I neither have freshly grated coconut nor banana leaves at home, I had to improvise a little.
Needless to say, it turned out the way I wanted, even better.
Without further ado, here comes the recipe...
Abok-abok
What you need to have:
Ingredients
150g sago pearls (not from tapioca)
100g dessicated coconut
1/2 tsp salt
75g palm sugar
Apparatus
a kitchen scale
measuring spoons
a fine strainer
a sharp knife and cutting board
a medium-sized bowl
a steamer
mini cake moulds or a heat-resistant pie dish
What you need to do:
1. Place sago pearls in a fine strainer and give it a quick rinse under running tap water. Set aside to drain the excess water.
2. Chop the palm sugar into smaller pieces.
3. In a medium-sized bowl, mix the sago pearls, dessicated coconut and salt thoroughly.
4. Put the steamer to a boil.
5. Place half of the sago mixture into mini moulds or a heat-resistant pie dish, half full. (I used 9 mini moulds bought from IKEA plus 3 mini tart moulds for the excess)
6. Place mini moulds or pie dish in steamer and steam for 45 mins.
7. Remove from heat. For mini moulds: place 1.1/2 tsp palm sugar pieces and top up with remaining sago mixture all the way to the top. For pie dish: place all of the sugar evenly and pour remaining sago mixture on top.
8. Place mini moulds or pie dish in steamer and steam for another 45 mins.
9. Turn off heat and leave in steamer until ready to serve.
The abok-abok is ready when all the sago pearls become clear and translucent.
Enjoy!
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| my mini abok-abok |
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| eat it off the mould |
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| or serve inverted on a mini dish |
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