Tell me then? The common ingredients for our Malaysian local desserts (Kuih Gula Melaka, Payasam & Pandan Coconut Jelly)? Coconut, sago, Gula Melaka/palm sugar, daun pandan/screwpine leaves and other local produce right? Of course if you are asking me (Malaysian Sago Pudding, Saffron Poached Pears & Sago Gula Melaka). Play around with these ingredients and without you realising, you will be a Malaysian dessert winner. Pretty much what I do mostly (Coconut Panna Cotta, Bubur Cha Cha & Bubur Kacang Hijau), of course, there is the baking I do whenever my baking mode is alerted (Lemon Bars). Otherwise, like I have already told you, nothing can come to our locality. Take this Pumpkin Sago Dessert for the matter. Easy-preasy and never will ever let us down (Honeydew Sago).
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 enough water till translucent.
Drain off water, rinse and keep aside.
Add 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.