Roselle Hibiscus Coconut Kueh Sago
- My Blue Tea
- 1 day ago
- 3 min read
Kueh Sago Roselle Hibiscus - have you tried it yet?
Have you tried Asian steamed cake — or as we lovingly call it, Kueh or Kuih? 🌺
If you haven't this yummy Roselle Hibiscus Coconut Kueh Sago, try imagine this: soft, bouncy, delicately sweet, and impossibly fluffy — yet made without an oven. Steamed cakes are a beloved treasure across Southeast Asia, from Indonesian Kueh Lopes to Malaysian Kueh Seri Muka (Pretty Face) and Filipino Puto. They're humble, comforting, and wonderfully wholesome. But traditional Kueh often relies on white sugar, artificial colouring, and refined flour. Delicious? Yes. Here's our version of natural colours and flavours. Healthy, nourishing for your gut as it is gluten free. They're easy to make. They're vegan. And honestly? A Kueh a day won't keep us away!
🥥 Kueh Sago: A Bite of Nostalgia
If you've never tried Kueh Sago, imagine tiny, translucent pearls of sago (tapioca) pressed into soft, jelly-like cakes — delicate, bouncy, and wonderfully neutral in flavour, ready to soak up whatever you pair them with. Traditionally enjoyed in Southeast Asia, especially in Malaysia and Indonesia, Kueh Sago is often served with a generous shower of freshly grated coconut and a drizzle of palm sugar syrup. The contrast is pure magic: the cool, chewy pearls against the rich, creamy coconut and the deep, caramel-like sweetness of gula melaka. It's humble, nostalgic, and utterly comforting. Now, imagine giving this classic a My Blue Tea twist — a swirl of Pandan powder for fragrance, a blush of Roselle for tartness, or a make it Blue with Butterfly Pea Powder layer it for the gorgeous blue colour and anthocyanins. Kueh Sago is simple. But with a little colour and creativity, it becomes something truly special.
Roselle Hibiscus Coconut Kueh Sago
Ingredients A:-
*300g Sago
*1 Tbsp @my.bluetea Roselle Powder (dissolved in 450ml water)
Ingredients B:
*1 tbsp Oil
*150g Sugar
*1/4 tsp Salt
Ingredients C:
*100g grated fresh Coconut, mixed with 1/4 tsp salt and steamed for 10 minutes,
leaved it to cool
Roselle Hibiscus is packed with Vitamin C. It's organic from our factory and farms by Doku Bio-technology and sister's farming company, Doku Agro Park have been busy harvesting all these all pure natural farming with no pesticide , no synthetic fertiliser but using biochar, vermicompost.
🥥 Three Kueh Sago Wonders to Fall in Love With
Three Kueh Sago Wonders. First, Butterfly Pea + Pandan — a stunning two-tone beauty. Second, Pandan with Palm Sugar & Coconut Milk — the perfect creamy dessert. Third, Tri-colour Kueh Sago with Roselle, Pandan, and your own creation — layer, swirl, and make it your own.
Roselle Hibiscus Coconut Kueh Sago
Method:
(1) Put A into a mixing bowl and mix well. Soak for 30 minutes. Ad in and mix till sugar has dissolved.
(2) Scoop sago mixture into the prepared silicone mould and level the surface. Steam at high heat for 30 minutes.
(3) Remove and leave to cool. Remove them from mould and coat with grated coconut. Serve yummy Roselle Hibiscus Kueh Sago with Blue Tea.
Roselle Powder: Drink Inspiration, & 10 Things You Never Thought to Make (maybe 6 for now)
🍹 Antioxidants & Vitamin C? Yes please. (Well, maybe not in the Roselle Gin.)
Roselle is packed with both — so here are six delicious and creative ways to use it:
Roselle / Hibiscus Tea – The classic. Tart, ruby red, and refreshing hot or iced.
Roselle Hibiscus Macarons – Naturally pink, tangy, and totally elegant.
Roselle Hibiscus Cocktail / Mocktail – Sparkling, zesty, and gorgeous. Add gin or skip it — your call.
Roselle Facial Mask – Mix with yogurt or honey for a brightening, exfoliating glow.
Lady in Red – Roselle Tea in Our Tea Tube – Our signature blend, ready to brew anytime, anywhere.
Vegan Roselle Hibiscus Jerky – Tangy, smoky, chewy, and completely plant-based. Great on cheese to replace quince.
So there you have it — Roselle Hibiscus Coconut Kueh Sago, reimagined. Tart, chewy, ruby-red, and surprisingly simple to make. Whether you serve it chilled on a warm afternoon, layer it into a tri-colour masterpiece, or drizzle it with creamy coconut milk and palm sugar (honey is recommended for Roselle powder), this little gem is proof that superfoods can be fun, festive, and wonderfully comforting. So go ahead — steam a batch, gather your loved ones, and take a bite of something beautiful. And if you're feeling adventurous? Try it with our Pandan, Butterfly Pea or Pandan Kueh Sago next. Your taste buds will thank you.
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