Steamed Tapioca Coconut Cones in Banana Leaves
Malaysian steamed dumpling made from soaked tapioca pearls mixed with shredded coconut and salt, filled with palm sugar, wrapped in softened banana leaves, and formed into cone shapes. A traditional sweet treat with a chewy texture from the sago and aromatic coconut flavor.
Ingredients
Instructions
- 1
Wash sago and soak for 5 minutes, then drain and set aside.
- 2
Mix shredded coconut with sago and salt in a bowl.
- 3
Dip banana leaves in boiling water to soften them.
- 4
Roll softened banana leaves into a cone shape.
- 5
Place 1 tablespoon of sago mixture into the cone.
- 6
Add palm sugar to the center.
- 7
Top with another 1 tablespoon of sago mixture.
- 8
Seal the cone opening with a toothpick.
- 9
Steam in a wok or steamer for about 15 minutes.
Tips
Dipping banana leaves in boiling water prevents cracking and makes them pliable for rolling.
Pack the sago mixture firmly to prevent the dumpling from falling apart during steaming.
Use fresh banana leaves for best flexibility; frozen leaves should be thawed before use.
Good to Know
Keep refrigerated in an airtight container for up to 3 days. Can be frozen for up to 1 month.
Prepare and assemble the cones up to 2 hours ahead; steam just before serving.
Serve warm or at room temperature as a sweet snack or dessert, traditionally with tea or coffee.
Common Mistakes
Do not skip soaking sago to avoid grittiness in the final texture.
Do not overfill the cone to avoid bursting during steaming.
Do not steam longer than 15 minutes to avoid the sago becoming too soft and mushy.
Substitutions
neutral swap, affects texture slightly
loses aromatic flavor but maintains structure