Ingredients
200 gms pumpkin, peeled and diced into 1-inch cubes
200 gms coconut milk
50 gms (3 tbsp) palm sugar
1 pandan leaf
50 gms (3 to 4 tbsp) sago
3 pcs gelatine sheet
20 ml (4 tsp) pandan juice
20 gms (4 tsp) white sugar
Method
1. Soak the gelatine sheet in cold water. Meanwhile, heat the coconut milk in a saucepan.
2. Once the milk starts simmering, add the pumpkin pieces, palm sugar and pandan leaf. Leave it on low heat until the pumpkin is cooked through but ensure they aren’t soggy.
3. Mix in the diluted gelatine into the saucepan and stir until it blends well.
4. Pour the gelatine-infused pudding into any freezer-safe silicon moulds of your choice of shape, and refrigerate to set.
5. While the coconut pudding sets, cook the sago in boiling water and cook until the sago pearls become translucent. About 10 minutes should do.
6. In a separate bowl, mix the cooked sago, pandan juice and white sugar.
7. Remove the set pudding from the moulds and plate them with the sweetened sago.
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