Prep 15 m
Cook 15m


    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

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Ingredient Substitution Guide


Chef Wichit Panyo whips up delicious pumpkin and sweet coconut pudding GN/Anas Thacharpadikkal

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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