Introduction
This recipe uses small pumpkins which are more readily available in Southeast Asia, helping to reduce our carbon footprint.
Method
Prep the pumpkin
- Cut pumpkin into quarters skin on, clean up the seeds and roast in oven (10-15mins) at 170-180C
- After cooling, with or without the skin, dice up the pumpkin
- Set aside
Prep the sago
- Boil 3-4 cups of water
- Add one cup of sago into the boiling water, let it boil until translucent.
- Take if off the stove and let it sit. This will continue to cook but it will be fine. Stir gently at times
- Drain the sago after cooling off, but keep the water for later
Prep the Tropical Caramel
- Shake can of coconut cream and pour into a pot. Add in 150g of coconut sugar.
- Heat on a low fire and stir until sugar totally dissolves
- Bring to a flowing consistency and add a pinch of salt
- Set aside
Prep the Coconut Cream Topping
- Shake one can of coconut cream and pour out into a pot
- Dissolve one tablespoon of tapioca flour with a tablespoon of the saved sago water, and pour mixture into the coconut cream
- Stir with a whisk on low fire
- Once it thickens, turn off fire and add a pinch of salt
Ready to serve
- Place in small glass bowls to serve
- Add 1 scoop of sago pearls at the bottom
- Spread the diced roasted pumpkin on top
- Drizzle the tropical caramel on the pumpkin
- Pour the coconut cream over the pumpkin
- Drizzle more tropical caramel before service
