Recipe adapted from Jane's corner
材料：
250克沙谷米
220克白椰丝
100克椰糖，60克水，香兰叶（煮溶）
100克白糖，50克椰浆，少许盐
做法：
1, 将沙谷米洗净以后，浸20 minutes，再沥干水份备用。
2. 把椰糖，水和香兰叶放入小锅里煮溶。
3. 把椰丝及沙谷米混合。
4, 然后把沙谷米分做两份，一部分混合椰糖，一部分混合白糖和椰浆。
5. 把椰糖沙谷米倒入一8寸铺上香蕉叶的蒸盘中。
6. 中大火蒸15分钟或至沙谷熟透。
7. 再把白糖的沙谷米倒在椰糖糕上，再蒸五到十分钟。
8. 洒上一些兰花天然色素，再蒸5分钟即可。
完全冷却后方可切开来吃。
Ingredient:
250g pearl sago, washed, soaked in water for 20 minutes and drained
220g Grated coconut
100g palm sugar, 60g water, pandan leaves (boil till sugar dissolved & set aside to cool)
100g sugar, 50g coconut milk, pinch of salt
Method:
1. Combine pearl sago, and coconut together. Divide into 2 equal portions.
2. Mix one portion with palm sugar and the other one with white sugar and coconut milk.
3. Boil water in the steamer over high heat.
4. Line the base of 8inch cake tin with banana leaf.
5. Spread the palm sugar sago mixture in the tin and press lightly with a spatula.
6. Place tin in steamer and steam for 15 minutes or until sago is transparent.
7. Add the sugar and coconut milk sago to the steamed sago and steam for another 10 minutes.
8. Sprinkle drops of butterfly/blue pea flower juice over the cake. Continue steaming for another 5minutes until it is set.
Leave the kuih to cool completely before cutting.
**Wrap your knife with a layer of cling wrap and cut kueh into slices. This is an easier way to help you cut your kuih nicely. Enjoy!
