Vanilla-scented Sago Cakes (cantik manis)

These delicious cakes are part of breaking the fast for Ramadan
cakes

china squirrel

These simple-to-make cakes are popular in Indonesia, especially during Ramadan as part of a fast-breaking spread. Cantik means “pretty” in Bahasa and manis means “sweet”, although they are not so sweet as the name might suggest. Their prettiness comes from the deployment of pink and green dyed sago pearls, which you can easily find an Asian grocer.

This recipe is courtesy of sbs.com

6
Servings
187
Calories Per Serving
Deliver Ingredients

Ingredients

  • 125 Grams coloured sago
  • 40 Grams mung bean starch
  • 100 Milliliters water
  • 110 Grams caster sugar
  • 400 Milliliters coconut milk
  • 1 1/2 Teaspoon vanilla extract
  • 1/4 Teaspoon salt

Directions

Cook the sago in a saucepan of simmering water for 20 minutes or until translucent then drain well.

Combine the mung bean starch with the water and stir to form a smooth paste.

Combine the sugar and coconut milk in a saucepan and slowly bring to a simmer, stirring to dissolve the sugar.

Whisking constantly, add the starch mixture and cook over medium heat for 1-2 minutes or until the mixture simmers and becomes very thick.

Whisk in the vanilla and salt then stir in the drained sago to combine well.

Divide mixture among 6 x 150 ml lightly oiled moulds, smoothing the tops.

Cover each with plastic wrap and stand at room temperature until set.

Turn out onto plates to serve.

Nutritional Facts

Total Fat
8g
11%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
25g
19%
Protein
3g
7%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
120mg
12%
Choline, total
11mg
3%
Fiber, total dietary
4g
16%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
80mg
11%
Selenium, Se
4µg
7%
Sodium, Na
95mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
72g
3%
Zinc, Zn
1mg
13%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.