During my usual sunday marketing, a vibrant yellow pumpkin caught my eyes. My impulse buying works on time & here i am bought the pumpkin home without knowing what am i going to do with it. Whenever we have pumpkin in the house, the first thing i do is to stir fry them. This time that's not what gonna happen. Decided to make dessert with those gorgeous beauties & here i am with my pumpkin sago dessert nyonya style...
Ingredients:
1 ripe pumpkin (diced)
1 cup of water (for blending pumpkin)
2 pandan leaves (tie knot)
1 1/2 cup thick coconut milk
1 cup sago pearls
3/4 tsp salt
1/2 granulated white sugar
Methods:
1. Boil water in a pot, pour in sago pearls. Cook for 10-15 mins over high flame. The pearls are cooked when it becomes transparent. Run cooked sago through a sieve in running water to prevent it from sticking with each other.
2. Blend diced pumpkin with 1 cup of water in a blender till creamy. Pour pumpkin puree into a large pot & bring it to boil. Add in knotted pandan leaves,sugar,salt & stir till the sugar dissolve. Low the flame to medium & add coconut milk. Finally, add the cooked sago & serve hot or chill.
Notes:
* Its important to cook the coconut milk in a low flame so that the milk won't get separated.
* Granulated white sugar can be replaced with palm sugar or rock sugar.
*If the puree to thick you can add more water to compliment your taste
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