Kabocha Tang Yuan and Sago in Pandan Coconut Milk
Kabocha tang yuan- 100 gram kabocha meat- 100 gram glutinous rice flour (Indonesian: tepung ketan)- waterSago- 50 gram sago (also known as tapioca pearl)Pandan coconut milk- 3 cups coconut milk- 50 gram sugar- 1 teaspoon salt- 2 pandan leaves, knotted
Kabocha tang yuan1. Place kabocha meat in a microwave safe bowl and microwave on 450 watt for 3 to 4 minutes until you can mash the kabocha into puree with a fork.2. Knead together kabocha puree and glutinous rice, adding water only as much as it is needed so you can gather them into a non-sticky dough. The texture should resemble your ear lobes.3. Divide the dough into 40 portions and make each into a round ball.4. Boil a pot of water, then drop the balls into the boiling water. Once the balls float to the surface, let it cook for another 1 to 2 minutes. Scoop out the balls and place in a bowl filled with ice water. Set aside.Sago1. Boil a pot of water, then add the sago. Once the sago turns half way translucent (you should see white dots at the center of each sago), turn off heat, drain, and refresh the sago under cold water. The cooking time for this should be roughly 15 minutes.2. Boil another pot of water, then return the sago to the pot. This time cook until the sago is fully translucent. Drain, and set aside.Pandan coconut milk1. Boil together coconut milk, sugar, salt, and pandan leaves. Once it boils, quickly reduce the heat to lowest setting, and simmer for 5 more minutes. Turn off heat, discard the pandan leaves, and set aside.To serve1. Place some kabocha tang yuan and some sago in a serving bowl, then pour some coconut milk.