This Pumpkin Sago Dessert is a comforting and creamy treat that combines the natural sweetness of pumpkin with the chewy texture of sago pearls. It's a delightful dessert that brings back memories of cozy evenings and family gatherings. The addition of coconut milk and pandan leaf adds a fragrant tropical...
Ingredients
Sago pearls90g
boiling water1000mL
Pumpkin flesh650g- water800mL
rock sugar100g
pandan leave1piece
coconut milk100mL
salt1/4tsp
Nutrition (per serving)
Calories
316.1kcal (15.81%)
Protein
2.2g (4.4%)
Carbs
61.3g (22.3%)
Sugars
25.1g (50.1%)
Healthy Fat
0.5g
Unhealthy Fat
6.7g
% Daily Value based on a 2000 calorie diet
How to make Pumpkin Sago Dessert
- Step 1
Bring a pot of water to boil on medium to high heat. Place the sago pearls in the boiling water. Use high heat to re-boil the liquid, then reduce to medium heat and keep the liquid boiling throughout the process. Stir occasionally to prevent the pearls from sticking to the bottom.
- Step 2
Cook the sago for 10 minutes, then cover the pot with a lid and let it simmer for another 15 to 20 minutes without opening the lid. Check if the pearls are completely transparent. If not, continue cooking on high heat until the white dot in the center disappears.
- Step 3
Drain the cooked sago and rinse it several times with cold water to remove the starch. Soak the sago in iced water.
- Step 4
Cut the pumpkin into slices. Place the slices in a pot with 800ml of water and bring to a boil. Cook for 10 minutes with the lid on at medium heat, or until the pumpkin flesh becomes soft.
- Step 5
Add rock sugar, salt, and coconut milk to the pumpkin soup. Stir well until the sugar dissolves.
- Step 6
Use an immersion blender to blend the pumpkin soup until creamy, leaving some chunks for extra texture if desired.
- Step 7
Pour the cooked sago into the pumpkin soup. Stir and mix well. Adjust the sweetness as needed and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
316.1kcal (15.81%)
Protein
2.2g (4.4%)
Carbs
61.3g (22.3%)
Sugars
25.1g (50.1%)
Healthy Fat
0.5g
Unhealthy Fat
6.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sago pearls are completely transparent before adding them to the soup for the best texture.
Rinsing the cooked sago with cold water helps remove excess starch and prevents clumping.
Reserve some pumpkin chunks before blending for added texture in the soup.
Adjust the sweetness by adding more rock sugar if needed, depending on your preference.
Serve the dessert hot for a comforting treat or chilled for a refreshing option.
FAQS
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin, but fresh pumpkin will provide a better texture and flavor.
Can I substitute rock sugar with regular sugar?
Yes, you can use regular sugar, but rock sugar adds a subtle caramel-like flavor to the dessert.
How do I prevent the sago pearls from clumping together?
Rinse the cooked sago thoroughly with cold water and soak it in iced water to prevent clumping.
Can I make this dessert vegan?
Yes, this dessert is already vegan as it uses coconut milk instead of dairy milk.
Can I store leftovers, and how should I reheat them?
You can store leftovers in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water or coconut milk to adjust the consistency.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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