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To prepare Kuih Butir Nangka, the ingredients are divided into two main components: the dough and the coconut milk sauce. Each component plays an important role in creating the flavor, texture, and balance of sweetness and richness that define this traditional delicacy.

Ingredients for the Dough:

• 2 cups glutinous rice flour

• ½ cup pandan juice (extracted from blended pandan leaves)

• Green, yellow, and red food coloring

• A pinch of salt

Ingredients for the Coconut Milk Sauce:

• 50 g sago pearls

• 2 cups thick coconut milk

• 2 pandan leaves

• 2 tablespoons granulated sugar

• 300 ml fresh canned milk (optional)

• A pinch of salt

• 1 teaspoon rice flour (to thicken the sauce)

The preparation of Kuih Butir Nangka involves six main stages: preparing the sago, making the dough, shaping the dough, cooking the dough, preparing the coconut milk sauce, and assembling the final dish. Below are the detailed steps:

Step 1: Preparing the Sago

• Cook the sago pearls in boiling water until they turn completely translucent.

• Once cooked, strain the sago and rinse it under running water using a fine sieve to remove excess starch.

• Drain well and set aside.

Step 2: Preparing the Dough

• • In a large mixing bowl, combine glutinous rice flour, wheat flour, and a pinch of salt.
  • Gradually add pandan juice along with plain water, kneading slowly until a soft, non-sticky dough forms
• Step 3: Shaping the Dough

• Divide the dough into several small portions and color each portion as desired (e.g., green, yellow, or pink).

• Pinch off a small piece of dough and roll it into an elongated shape of about 2 cm, resembling a jackfruit seed.

Step 4: Boiling the Dough 

• Bring a large pot of water to a boil.

• Drop the shaped dough pieces into the boiling water, stirring gently to prevent them from sticking together.

• When the dough pieces float to the surface, they are cooked.

• Remove and drain them, then immediately immerse them in cold water to prevent sticking.

Step 5: Preparing the Coconut Milk Sauce

• In a separate pot, combine coconut milk, sugar, a pinch of salt, and pandan leaves.

• Cook over medium heat, stirring continuously to prevent the coconut milk from curdling.

• Once the sauce begins to boil, add the cooked dough pieces (jackfruit seeds) into the coconut milk and stir gently.

Step 6: Adding the Sago

• Finally, add the cooked sago pearls into the coconut milk sauce together with the dough pieces.

• Stir until everything is evenly mixed and heated through.

• Kuih Butir Nangka is ready to be served, either warm or chilled according to preference.

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