I do not know the existence of this dessert until it was recommended by KNor from Secubit Garam 2 weeks ago. I was told that it is a very nice dessert that comes from Terengganu and also gave me the link to the recipe. It is called Asam Gumpal or some call it as Sagupal. For those who have not heard of this, they are steamed sago balls with sweet green beans as fillings inside and served with coconut sauce. I was very keen to try as i have not prepared any sweet desserts yet for my Terengganu Food Fest. I am happy that i tried that and i'm happy that i liked them. The sago balls are soft and slightly chewy, and the sweet coconut sauce is further enhanced by a little ginger and fenugreek. Thanks to KNor for letting me know about this dessert, i really enjoyed my bowl of asam gumpal and also happy to bring awareness to all of you this nice sweet dessert coming from Terengganu.
|green beans are boiled till soft, mashed and cook with sugar till dry|
|pour some hot water onto sago, shape into disc and put in the sweetened green bean filling|
|sago balls..before and after steamed|
Recipe ( from Malaysian's Sweets and Cakes )
makes 20 sago balls
200gm sago ( i had a mixture of white and some green coloured sagos here)
100gm green beans
salt and sugar to taste ( I used 80gm sugar)
2 cups coconut milk ( I used 200ml coconut milk plus 350ml water ) * see note*
1 inch ginger ( cut into shreds)
1 tbsp fenugreek ( 1 used 1/2 tbsp )
1. Rinse the green beans and let soak in water for an hour . Drain and let it cook in boiling water till soft, takes about 5-10 minutes.
2.Drain and mash with a fork until mushy. In a nonstick pan, cook the sugar till turns syrup and add the mashed green beans in and let cook till dry. Remove from heat and using disposable gloves, shape the filling into small balls. This will be the filling. Leave them aside.
3. Wash the sagos and pour over hot water, not too much otherwise it will turn too soft.
4. Using a disposable gloves again, take an amount of sago, flatten it and put in the green beans filling and shape them round to seal it. Repeat for the rest of the sagos and fillings. Put them on a steamer and steam for 15-20 minutes. Remove and set them aside.
5.In a medium size pot, add the coconut milk, water, sugar, ginger and fenugreek and let it bring to a boil, stirring it. Put in the cooked sago balls. Done. Can be eaten warm or cold.
i saved a portion in the fridge and i find that the coconut milk has thickened quite a bit the next day. I added more water and boil it again, just as nice. No problem OR
you can use less coconut milk in the first stage, around 100ml coconut milk and 400ml water, then add sugar to your liking.
I am submitting this post to Malaysian Food Fest ( Terengganu Month ) hosted by frozen wings