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COCONUT PUMPKIN
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INGREDIENTS
3.5 cups Water 500g Pumpkin flesh cubed 4 tbsp Sugar 50g Gula Malacca (palm sugar) 1/4 tsp Salt 5 ml Pandan essence 10 ml Vanilla essence 4 tbsp Sago 1 tin (400 ml) Coconut cream
Sago |
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METHOD
Boil 3 cups of water in a saucepan
Dissolve the gula malacca in about half a cup of boiling water and set aside
When the water is boiling put the pumpkin cubes in and cover. Leave to cook for about 10 minutes
Add 200 ml of coconut cream (half a tin)
Add the salt
Add the sugar and stir well
Add the sago
Reduce heat to medium and add the vanilla essence
Add the pandan essence and cook until the sago is soft
Serve in deep bowls. Add extra coconut milk and also drizzle in some of the gula Malacca if required.
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All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.
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