Although pumpkin sago dessert might not be as popular as mango sago dessert, its nutrition benefits are just as good if not better. Pumpkin is rich in dietary fibre, vital antioxidants, minerals and vitamins. It's very low in calories too. Hence, it's an excellent ingredient for making dessert.
I learned this pumpkin sago dessert from my mum. It uses only 6 ingredients which are pumpkin, gula melaka (coconut palm sugar), pandan leaves, sago, water and milk. It's not hard to get gula melaka and pandan leaves in Melbourne. You could buy them from most of the Asian grocers who carry Malaysian products such as Laguna at QV and Hometown Asian supermarket on Elizabeth St in the city. As for sago, you can get it from any supermarket such as Coles or Woolworths.
Well, pumpkin sago can be served cold or hot based on your preference. It's probably a good idea to serve it hot during winter. However, I personally like the cold version.
Recipe:
(4-6 servings)
1/4 medium size pumpkin
3 pandan leaves
1/4 cup* sago
2 1/2 cups* water or enough water to cover all the pumpkin in the pot
3/4 cup* milk
Gula melaka (gula melaka comes in a log shape, you need to break it into small pieces)
* 1 cup = 236ml
1. Soak sago with water. Remove the pumpkin skin and cut the pumpkin into small slices.
2. Put pumpkin, pandan leaves and water into a pot.
3. Boil until the pumpkin is soft.
4. Purée the pumpkin through a sieve and add it back to the pot.
5. Add gula melaka pieces. Adjust the amount to get to your preferred sweetness. Bear in mind that milk will be added later which would affect the sweetness.
6. Add the soaked sago and boil.
7. Cook until the sago is becoming transparent, stir in milk and turn off the heat.
8. Serve while it is hot for hot dessert or chill in the fridge for cold dessert.
Fantastic easy recipe. Thank you!
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