Pumpkin Sago Dessert
I really like this dessert after having tried it a few times prepared by one of our cell members. She is also from Penang and a great cook. This is her signature dessert that she often brings to the cell gathering. I tried to cook it myself and it turned out very nice too. I added some pearl sago to make it a little more interesting.
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Recipe - Pumpkin Sago Dessert
Yields: 10 - 12 servings
INGREDIENTS:
650g pumpkin (after skin removed and diced)
1000ml water
300ml coconut milk
40g palm sugar (add more if you prefer sweeter)
4 pandan leaves, cut into about 4 inch length
250g sweet potatoes (about 2 medium potatoes)
80g pearl sago
1000ml water
METHOD:
Sweet Potatoes:
- Peel, wash and cut the potato into half.
- Steam for 20 minutes until cooked.
- When cool enough to handle, cut into cubes at your desired size.
Pearl Sago:
- Rinse the pearl sago.
- Bring a pot of water (1000 ml) to boil. Add pearl sago and cook for 8 - 10 minutes till sago turns transparent. Stir occasionally to prevent the bottom from sticking.
- Pour sago into a strainer and wash off excess starch in running tap cold water.
- Transfer sago into a bowl of cold water and set aside.
Pumpkin Soup:
- Steam the pumpkin till soft about 15 - 20 minutes.
- In a food processor, blend the coconut milk and steamed pumpkin till smooth. Add some water if too thick.
- Transfer to a pot, add in balance of water, gula melaka, pinch of salt and pandan leaves. Cook under low medium heat till boil and simmer for few minutes. Stir occasionally.
- Discharge the pandan leaves, add in the steamed potatoes and pearl sago.
- Serve warm or cold.
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