Hello everyone from Thailand! 😀 Today, the rain has lessened, but the weather remains cool. This afternoon, I made a sweet dessert: Sago with Pumpkin Filling, to enjoy warm. I made some for my mother-in-law too, because she loves eating pumpkin just like I do. This dessert is steamed; the outside is made from sago pearls, and the inside is a sweetened mashed pumpkin filling. I made it with less sugar.
The process isn't difficult at all and uses just a few ingredients. The method is divided into two parts: making the sago outer layer and making the pumpkin filling. Here are the details.
🧂 Ingredients
- Sago Pearls: 150 grams
- Pumpkin: 200 grams
- Granulated Sugar: 90 grams
- Rice Flour: 20 grams
- Coconut Milk: 50 grams
- A pinch of salt
🫕 Procedure
- I started by steaming the pumpkin until it was cooked, which took about 20 minutes.
- While the pumpkin was steaming, I soaked the sago pearls in water for 15 minutes. Then, I drained them,
- Added 50 grams of granulated sugar, mixed well, and set aside.
- Once the pumpkin was cooked, I transferred it to a pan. I added 40 grams of granulated sugar, the pinch of salt, and the rice flour.
- I mixed the ingredients together and mashed the pumpkin until it was smooth.
- When the mixture was well combined, I added the coconut milk and mixed it in. Then, I placed the pan on the stove over low heat.
- I stirred continuously to prevent the mixture from sticking to the bottom of the pan. I kept stirring until the mixture dried out and came together into a solid mass. At this point, it was ready, and I removed it from the heat.
- I continued stirring the mixture for about two more minutes to let some heat dissipate, then transferred it to a bowl and let it rest.
- Once the pumpkin mixture had cooled down, I shaped it into round balls, each about 15 grams, and set them aside.
- I took the prepared sago. For one piece of dessert, I used about 35 grams of sago. I flattened it and wrapped it around a pumpkin filling ball. The total weight came to about 50 grams, which was the perfect size for the mold I used.
- I greased banana leaves with a little oil, placed a sago-and-pumpkin ball on top, and then pressed it with a dessert mold.
- I brought water to a boil and steamed the Sago with Pumpkin Filling over medium-high heat for about 30 minutes.
- After letting the desserts cool down a bit, I plated them, ready to be enjoyed warm.
The outer layer of the dessert, made from steamed sago pearls is chewy and tender, not too soft or too hard.
The pumpkin filling is smooth, fragrant, sweet, and creamy, making it a simple yet delightful treat that's easy to eat and satisfying
Thank you for visiting and see you soon 🤗