Sometimes the weather is just so hot and humid we just want something cold and less time consuming to prepare. Turn to this Pumpkin Sago for a refreshing asian treat. If you cannot afford to wait for the dessert to cool, just add some ice cubes to it. However the ice cubes may dilute the dessert so you may want to add less water while you are cooking it.

Pumpkins are available in our markets all year round and they are fairly cheap. They are usually prepared savoury, as a pumpkin soup, or served as stir fried pumpkin rather than sweet desserts in Singapore. Do try this out and you will see that pumpkin and milk goes really well together and they make a great dessert! This dessert can also be served warm so it’s versatile and simple to make for anytime of the year.

Ingredients:
250g pumpkin (peeled, seeded)
450g water
5g small sago (dried)
90g evaporated milk
25g rock sugar

Instructions:
1. Cut the pumpkin into cubes.
2. Pour the pumpkins and 200g of water into a blender and puree till very smooth.
3. Transfer the blended pumpkin into a pot and add the rest of the 250g of water and sago into the pot and bring to a boil, with the pot covered. Simmer until the sago turns transparent.
4. Add in the evaporated milk and stir well.
5. Lastly add in the rock sugar and simmer until rock sugar melts. Leave to cool to room temperature before chilling this dessert in the refrigerator. Serve chilled.

Notes: At Step 3, the pumpkin mixture will look a dull orange but after adding evaporated milk, the colour will lighten up to look appetizing. The amount of sago, evaporated milk and rock sugar can vary according to individual’s preference.