Sago Dessert with Pumpkin Filling 🥮

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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.

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🧂 Ingredients

• Sago Pearls: 150 grams
• Pumpkin: 200 grams
• Granulated Sugar: 90 grams
• Rice Flour: 20 grams
• Coconut Milk: 50 grams
• A pinch of salt

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🫕 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.

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• 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.

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• 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.

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• 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.

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• 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.

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• Once the pumpkin mixture had cooled down, I shaped it into round balls, each about 15 grams, and set them aside.

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• 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.

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• I greased banana leaves with a little oil, placed a sago-and-pumpkin ball on top, and then pressed it with a dessert mold.

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• I brought water to a boil and steamed the Sago with Pumpkin Filling over medium-high heat for about 30 minutes.

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• 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

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Thank you for visiting and see you soon 🤗