Pumpkin Sago Desserts

Ingredients :

100 gr Pumpkin, steamed and mashed

50 gr Sago, cooked and drained

1 tsp Custard powder

1 tsp Corn flour

30 gr Coconut milk + 100 ml Water

30 gr Sugar

Method :

- Mix Pumpkin, custard powder and corn flour, set aside

- Boil coconut milk, water and sugar. Once boiled add in pumpkin batter, stir until incorporated.

- Add in Sago, stir a while, switch off the fire.

- Ready to serve.

Note : If you prefer cold dessert, just let it set in the fridge, minimum 2 hours.

Yields : 3 Ramekins (S)

Passion Fruit Agar-agar

Passion Fruit Agar-agar ingredients:
600 ml Water
9 gr Agar-agar powder
120 gr Sugar
65 gr Passion Fruit juice (extract from 5 pcs Passion Fruit)
Few drops yellow colour (optional)
Passion Fruit seeds (optional)

Milk Agar-agar ingredients:
200 ml Milk
3 gr Agar-agar powder
1 tsp Sugar

Method:- Boil the Passion Fruit agar-agar (except Passion Fruit) till boiling.
- Once boil, switch off the fire, then pour in Passion Fruit Juice (and yellow colour), mix well.
- Pour into the mould. Leave it to half set.
- Boil the Milk Agar-agar till boiling.
- Pour in the milk agar-agar on top of Passion Fruit agar-agar.
- Let it cool, chill till set.
- Best serve chilled.

Note :Don’t boil the Passion Fruit Juice together with the agar-agar mixture, as this is to maintain the original taste or fragrant of the juice.

Mango Sago with Pamelo

Ingredients:
2 ripe mangoes
2 tbsp sugar
Ice cubes
4 tbsp sago (wash and boiled until translucent)
Cube mangoes (optional)
Pamelo (optional)

Methods:
- Blend the ripe mangoes with sugar and few ice cubes (depend on how dilute you want).
- Pour in the bowl, add sago pearls, cube mangoes and pamelo.
- Best served when chilled.

While, I still have extra mango puree left then I made mango pudding.