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| Coconut Pumpkin |
- 3 cups Water
- 0.5 kg Pumpkin flesh cubed
- 4 Sugar
- 50g Gula Malacca (palm sugar)
- 0.25 Salt
- 5 ml Pandan essence
- 10 ml Vanilla essence
- 4 Sago
- 400 ml or 1 tin Coconut cream
Heat up some water in a pot
Disintegrate the gula malacca in about a large portion of some bubbling water and put aside
At the point when the water is bubbling put the pumpkin blocks in and spread. Leave to cook for
around 10 minutes.
Include 200 ml of coconut cream (a large portion of a tin)
Include the salt
Include the sugar and blend well
Include the sago
Lessen warmth to medium and include the vanilla pith
Include the pandan substance and cook until the sago is delicate
Include additional coconut milk furthermore shower in a percentage of the gula Malacca if needed.
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