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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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:

Pearl Sago:

1. Rinse the pearl sago.
2. 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.  
3. Pour sago into a strainer and wash off excess starch in running tap cold water.
4. Transfer sago into a bowl of cold water and set aside.

Pumpkin Soup:

1. Steam the pumpkin till soft about 15 - 20 minutes.
2. In a food processor, blend the coconut milk and steamed pumpkin till smooth.  Add some water if too thick.
3. 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.
4. Discharge the pandan leaves, add in the steamed potatoes and pearl sago.
5. Serve warm or cold.