Wednesday, January 05, 2011

Pumpkin Sweet Potatoes Sago Dessert


What to do with extra pumpkin on hand?  Make this!  This idea was suggested by one of my readers and I couldn't agree with her more, so easy to make and so tasty especially with lots of tapioca pearls or sago pearls.

You have to use fresh pumpkin for this.  Just cut it into small pieces along with the sweet potatoes.  You can either steam to soften and cook it or just boil them together in a pot for 20-30 minutes.  Add Chinese brown sugar pieces to taste, add in cooked tapioca pearls and lastly coconut cream.  Stir to mix well.


Good either serve warm or cold.  My hubby loved it cold with crushed ice.  Keep any leftover in the refrigerator and enjoy it cold straight out of the fridge.  This method of cooking is just like BoBoChaCha actually.  So, of course you can add in yam or tapioca strips or plantain or red bean or whatever you think is suitable.

15 comments:

Big Boys Oven said...

wow I love this sweet dessert! pretty awesome!

Belinda @zomppa said...

That's pretty original - is that a new background photo? Cool!

Roxan said...

MMm this look so good! I have never heard of chinese brown sugar before though. How is it different from regular brown sugar?

ICook4Fun said...

This look very much like bubur cha cha. I've eaten pumpkin cook in many ways but not this way. Great idea.

Mochachocolata Rita said...

excellent idea! i'll make it hot to warm up winter nights ;)

daphne said...

never thought that pumpkin can be used in sweet soup.. but then again, alot of our sweet soup has starch so this is no exception!! good idea! i crave for a cold sago dessert now.

dinewithleny said...

What a good idea. I always seem to have leftover pumpkin from making soup etc as well. Thanks for sharing. Come to think about it, mayb can try adding pumpkin to my bubur chacha next time round too.

sweet&spicy said...

hmm...i luv pumpkin, i used to have kolak pumpkin similiar to urs

Retno Prihadana said...

Ching, love this :).I used to make this dessert during fasting day.

Jen (Tastes of Home) said...

love your 'pumpkin bubur cha cha'! great idea to use pumpkin :D

tigerfish said...

At the instance, I thought of Burburchacha too. :D ..cold dessert for summer, warm dessert for winter.It's an all-rounder!

Baking Fiend said...

i love this COLD!

Anonymous said...

Can Someone please give me quantities to make enough for four large serves? Thank you

Little Corner of Mine said...

Anon, what do you mean by four large serves? 4 big pots for large group of people or 4 large bowls for 4 people? You just estimate how much they eat and make accordingly. This recipe is very versatile.

Wan Chen Teng said...

Instead of Chinese brown sugar, gula Melaka and add in banana the taste are great too!!!