Healthy, refreshing and delicious Berries Kuih Sago (Tapioca Pearls Cake) made with fresh berries juice from strawberries, blueberries and raspberries.
Add all the strawberries, blueberries, raspberries and water, into a Nutribullet or a food processor and blend until you get a smooth juice. You will need around 2 cups (500ml or 2.11 US Cups) of berries juice. Set aside.
For preparing the coating:
Mix all the shredded coconut and the salt together in a medium bowl. Set aside.
For the kuih sago:
In a non-stick frying pan, bring the 1 litre water to a boil. Add in sugar and boil until the sugar has dissolved completely.
Then add in all the drained sago, bring to a boil again and turn the heat to low to medium heat. Stirring frequently and boil for about 20 minutes.
Add in the tapioca flour solution, the berries juice, rosewater essence and strawberry essence and bring to a boil again. Once its boiling, turn the heat to low, stirring frequently and cook for another 20 minutes or until the sago pearls are translucent (no more white dots). You will get a thick gluey like paste.
Turn off the heat and immediately pour into a glass baking tray or any baking tray. Kuih sago is around ½ inch in thickness.
Use a spatula to level evenly. Set aside to cool completely.
Once cooled, use a lightly oiled knife to cut into 2 inch square pieces and coat with the shredded coconut and serve.
Store in an airtight container in the refrigerator. Once chilled the kuih sago will firm up further. You can serve at room temperature or it is best serve chilled.