A picture paints a thousand words and in the blogging world, pictures paints millions of words for popularity. Ultimately, the captivating pictures I'm sure you agree the temptation to food blogs. - pretty pictures and we assume the recipes must be superb. Well, I take it with a pinch of salt to agree. I've tried some of the recipes and sob! sob! Wasted my ingredients. My picturesque surely has improved but sometimes I don't like selfies, so I robed the skills of the other half. Iphone set, he clicked, I saw the pictures and there I was in darkness. Anger of course but to scold? Mmm!! So, I've concluded - these days besides money, photography skills is also the prerequisite to a happy relationship. Otherwise, you end up in darkness.
Okay. Okay, now to this lovely dessert with pumpkin (Pumpkin Cake, Pumpkin Salted Fish Curry, Pumpkin Soup, Pumpkin Pandan Jelly, Pumpkin Brulee and Pumpkin Garlic Soup). Pumpkin may be seasonal in some countries, but here in Malaysia, any time is a good time and just a couple of dollars. The pumpkin with just four ingredients - sago, coconut milk, pandan/screwpine leaves and palm sugar. Here you have pumpkin sago dessert.
Ingredients (or as per taste)
1/4 pumpkin - remove skin, seeds and cut into medium size pieces
1/2 cup sago - soak for 1/2 hour and gently rinse under running water.
1 cup coconut milk
1 medium piece palm sugar (or white sugar)
4 to 5 pandan/screwpine leaves
Simmer sago with water till translucent.
Drain off water, rinse and keep aside.
Put pumpkin and pandan leaves in a pot with enough water (about 2 cups)
Simmer till tender.
Remove leaves and add translucent sago.
Stir and pour in coconut milk.
Stir, heat through and remove from heat.
Simmer palm sugar with enough water for a thick syrup and serve with pumpkin sago.
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