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.
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