Original Recipe by Amy Beh
150g sago, soaked for 10-15 minutes
75g grated coconut (use the white flesh only)
2 tbsp castor sugar
¼ tsp salt
1 tbsp pure pandan juice
2-3 pandan leaves, cut into 3cm lengths
2 tbsp water
Cut out several banana leaf rounds of 18cm diameter
30g soft brown sugar
20g castor sugar
Process the pandan leaves and water in a blender. Pour out and strain to obtain pure pandan juice. Set aside.
Drain the soaked sago. Combine with grated coconut, sugar and salt. Toss well to mix, then divide into two equal portions. Leave one portion plain; to the other portion, add the pure pandan juice to mix.
Fold each piece of banana leaf round into half to form a semicircle. Fold again to form a cone. Fill the cone halfway with the plain sago mixture. Add 1 tablespoon of combined sugar mixture. Top up with a heaped tablespoon of green sago mixture. Fold down the banana leaf (to cover the cone). Let it stand on its base. Repeat with the remaining ingredients.
Steam the abuk-abuk over high heat for about 8-10 minutes. Remove, and let it cool down completely before serving.