Pumpkin sago dessert is an attractive dessert, it has a bright yellow orange colour and rich milky flavour. The purple sweet potato glutinous rice balls add some chewy texture to this yummy and nutritious dessert.
CHINESE VERSION: 金瓜西米露 + 紫薯汤圆
Pumpkin Sago Dessert | MyKitchen101en
- 350 g pumpkin flesh
- 60 g small sago
- 1700 ml water
- 100 ml evaporated milk
- 130 g rock sugar
- 3 pcs pandan leaves
1 Steam pumpkin for 10 minutes until soft, then mash the cooked flesh.
2 Rinse small sago with hot boiling water, then drain off.
3 Bring 1700 ml of water to the boil (reduce water to 1500 ml if you want it to be thicker), add in mashed pumpkin and small sago, bring to the boil again.
4 Reduce to medium heat, cook without cover for 10 minutes.
5 Add in evaporated milk, rock sugar and pandan leaves, bring to the boil again.
6 Off the heat, cover and let it stands for another 10 minutes, or until sago is fully translucent.
Purple Sweet Potato Glutinous Rice Balls | MyKitchen101en
Ingredients: (yields about 60 balls)
- 60 g purple sweet potato
- 60 g + 20 g glutinous rice flour
- 40 g fine sugar
- 2 tbsps + 1 1/4 tbsps water
1 Steam purple sweet potato for 12 minutes until soft, then mash the cooked flesh.
2 Mix together 60 g glutinous rice flour, sugar and mashed purple sweet potato. Add in 2 tbsps of water, continue mixing until a dough is formed.
3 Measure out 15 g of dough and cook in boiling water.
4 Combine cooked dough and raw dough, mix until well blended.
5 Add in the remaining 20 g glutinous rice flour, adequate amount of water (about 1 1/4 tbsps), continue mixing until a dough is formed again (add in some extra flour if the dough is slightly sticky).
6 Rough the dough into strips, cut into small pieces, then shape into small rice balls.
7 Bring a pot of water to the boil, add in rice balls.
8 Remove the rice balls with strainer when they have risen to the surface of water.
9 Soak the cooked rice balls in a bowl of icy water until fully cooled.