Creamy Yam-Pumpkin-Sago Dessert

Yam and pumpkin makes a good combination of a sweet Dessert.  The concentrated coconut milk makes the dessert creamy and the floury texture of the yam and pumpkin adds in to the deliciousness of it and not to mention the pearl sago makes it smooth and appetizing.  It can be consume either warm or cold.  As this is a creamy dessert, if you prefer it more soupy, add in some hot water for a warm dessert, or cold water and/or ice cubes and stir it until well combined and smooth to serve.

What you need:

300g yam (peeled and cut into cubes, about a 20 sen coin)

500g pumpkin (peeled and cut into cubes, about 50 sen coin)

4 pieces of pandan leaves (washed and knotted)

1500ml water

80ml concentrated coconut milk

Sugar to taste

80g pearl sago (soaked till softened and drain)

Methods:

1. In a heated pot of 1500ml water add in pandan leaves and yam, let it boil using medium heat for about 10 minutes, then add in pumpkin cubes. Stir to let the ingredients cook evenly until soft.
2. Off the heat, discard the pandan leaves and use a ladle to lightly mash the yam and pumpkin.
3. Switch onn the heat to medium, add in the coconut milk and sugar, stir well and taste for your preferred sweetness.  Once it comes to a light boil add in the pearl sago, give it a quick stir, turn off the heat and cover with the lid.
4. As soon as the sago turns translucent it is ready to serve.