Ingredients
250 ml thick coconut milk
4 tablespoons rice flour
20 grams pearl sago
4 pandan leaves
1 tablespoon granulated sugar
300 grams yellow squash
⅛ teaspoon salt
Cooking Procedure
Boil the sago pearls in boiling water with palm sugar until fully cooked.
Cut the pumpkin into small pieces, then steam until tender.
Mix the coconut milk and rice flour until well combined; don’t forget to add salt.
See the full recipe here! https://peakd.com/hive-180569/@nurfay/making-pumpkin-pengat-for-the-first-time
by nurfay_