I could hardly believe my ears when my friend, Maw Maw, told me about this Burmese coconut sago cake. She told me the Burmese name of it, which translates literally to “brain cake”. A brain cake?? I didn’t understand. But as I was making it, I realised that the creamy coconut topping does kind of look like brain matter sloshing in the pan as it cooks. But trust me, it is not as unappetising as it sounds. It is traditionally not a very sweet cake, if you can call it sweet at all. I prefer it with a litt more sweetness.
The coconut sago cake does take a bit of time. I have divided it into 3 x 20 minute steps before chilling for about 6 hours. It’s important to keep the coconut cream topping separately to the cake and just top it on later as it solidifies if chilled together with the cake.
Makes about 3 x 400ml round containers
Prep time 10 mins
Cook time 1 hour
Chill time 6 hours
400ml coconut cream (good quality)
1 tsp sugar (optional)
500ml water
1/2 cup tapioca balls/sago
60g rice flour
1-2 tbsp sugar
pinch of salt
500ml hot water
100ml coconut milk
First, let’s make the “brain” topping by reducing the coconut cream and sugar in a pan. It takes aroudn 20 minutes, stirring teh sides and bottom so it doesn’t burn. I usually have it on a medium to high heat before gradually lowering it to a low to medium heat by the end. Once the coconut oil has separated from the solids (and starts looking “brainy”), it’s ready. Set aside at room temperature.
In a large bowl, mix through the rice flour, sugar and salt. Add 500ml water and mix until fully dissolved with no clumpy bits. Let it stand.
In the same pan that you had reduced the coconut cream, add 500ml of hot water and the tapioca pearls/sago. Bring to a boil and stir until it forms a thick paste and there is only a small white “seed” remaining in the sago (80% cooked through). This takes about 20 minutes or so but can be faster so watch it as it thickens.
Next, stir in the rice flour mixture you had left standing and add in the coconut milk. Bring to a slow simmer and reduce it down into a thick paste, stirring continuously. This also takes around 20 minutes.
Grease the containers (or maybe one large one) with some of the coconut oil from your creamy “brain” topping. Add the cooked rice flour and sago mixture. Brush with more coconut oil on the top and place cling wrap against the surface to prevent it drying out. Let it cool to room temperature before placing in the fridge to chill for at least 6 hours.
When serving, run a knife across the sides of the container and invert onto a plate. Wriggle it out and top with the creamy coconut “brain” topping. If the topping has solidified, zap it in the microwave for a few second and then spoon on top. Slice and serve immediately.
More Coconut Recipes
- Copycat Bunbury Farmer’s Market Granola
- Cambodian curry noodles
- Burmese chicken coconut noodle soup
- Baked sago pudding
- Avocado and coconut smoothie