|Sago and Pumpkin in Sweet Coconut Milk|
Ingredients :Chopped pumpkin : 1 1/2 cups
Sago : 1 /4 cup
Screw pine leaves : 3 tied knot
Coconut milk : 1 cup to 2 cups
Palm Sugar/ Gula Melaka/ Deep brown sugar : as needed
Salt : a pinch
Method :1. Chop the pumpkin to small cubes and measure to 1 1/2 cups. Boil it with enough water till they are cooked and soft. You may use the water itself later.
2. Boil sago separately in water till they become translucent and clear. The size of the sago will be doubled.
3. In a pan, add palm sugar with little water and let it dissolve on medium flame. Filter the impurities. Use the clean palm sugar syrup, screw pine leaves, a pinch of salt and pumpkin in the same pan. Stir them gently till pumpkin is nicely mashed with small bits and pieces. That's fine.
4. I prefer to use deep brown sugar or palm sugar but not Indian palm sugar called 'Jaggery' as the flavor overpower the dessert. I also didn't give measurement for sugar as you have to taste and add as much needed.
5. Lastly, add cooked sago and coconut milk. Let it simmer for 3 min and switch off the flame. Add more water if you find the dessert to be too thick or not enough of liquid.