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Pumpkin Sago Dessert（南瓜西米露）

Pumpkin is a very good food material, suitable for men, women and children. Although it tastes very sweet, it does not contain high sugar content. It can even be eaten by diabetics. Pumpkin sago is a dessert that many people like because it does not harm the body. So, how to make pumpkin sago?

This creamy, smooth pumpkin sweet soup is one of my favorites.  So aromatic with coconut milk.  Since the soup tends to thicken, I prefer it to serve hot rather than cold. I prefer to cook coconut milk in the soup with a little salt. Coconut milk is naturally sweet and rich. Salt helps to balance these flavors, making the soup more palatable and enjoyable. Others may prefer to drizzle some coconut milk on top before serving.

The main ingredients of pumpkin and sago are pumpkin and sago. The general method of cooking sago is to boil water in a pot, pour in sago and cook on low heat for about 10-15 minutes. Turn off the heat when only a little white spot is left in the middle of the sago, and simmer for 10 minutes until the white spot in the middle of the sago disappears completely. Because sago will swell when cooked, add more water and stir while cooking. Take out the sago and rinse it with cold water to remove the mucus on the surface and set aside.

As for the method of cooking pumpkin, some people like to cut it into pieces and cook it, while others like to use a food processor with warm water to squeeze it into pumpkin juice, and then add honey, sugar, rock sugar, coconut milk, milk, etc. according to personal taste. It depends on personal taste.

I'd rather have it hot.  It can also be served cold. Please note that once the soup cools, it will become thick.

 

INGREDIENTS

90g Sago pearls

1000ml boiling water

650g Pumpkin flesh

800ml water

100g rock sugar

1-piece pandan leave

100 ml coconut milk

¼ tsp salt

 


METHOD

1. Bring a pot of water to boil on medium to high fire. Place sago in. Use a high fire to re-boil the liquid and then use a medium fire and keep the liquid boiling during the whole process. Give several stirs to make sure the pearls are not sticky to the bottom.

Cook for 10 minutes and cover the lid and let it simmer for another 15 to 20 minutes and make sure not to open the lid. Check whether the pearls are completely transparent. In most cases, they should be well-cooked and transparent. If not, continue cooking on a high fire for several minutes until well-cooked or the white dot in the middle of sago disappears.

2. Put the cooked sago in a drain basin and rinse it several times with cold water to remove the starch, then soak it in iced water.

3. Cut the pumpkin into slices. Place it in a pot together with 800ml water and bring it to boil.  Let it cook for 10 minutes with lid on at medium heat or until the pumpkin flesh turn soft.

4. Add rock sugar, salt and coconut milk into the pumpkin soup. Mix and stir well until sugar dissolves.

5. Use an immersion blender to blend the pumpkin soup until creamy (reserve some chunks for extra texture). 

4. Pour in the cooked sago. Stir and mix it well. Adjust sweetness as needed and serve hot.

 

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