Fall in Love with Pumpkin: [south Asian Flavor] Pumpkin Sago Pudding

Name: Fall in Love with Pumpkin: [south Asian Flavor] Pumpkin Sago Pudding
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g pumpkin; Some Sago; a little Salad oil

by Tao Ran Lily

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Sago, also known as sago rice, is produced in the Nanyang Islands. The most traditional is the starch extracted from the pith of the sago palm tree, which is processed by hand. Sago is white, smooth and waxy, rich in nutrition, almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace vitamin B family. In the Pacific Southwest, sago is the main food, and its meal is used to make soups, pastries and puddings.

Sago is warm in nature, sweet in taste, invigorating the spleen, nourishing the lungs, and reducing phlegm. "Medicinal Sea Materia Medica": Mainly invigorate deficiency and cold, eliminate food. "Orange Garden Tips": To invigorate the spleen and move the stomach, those who are chronically ill and deficient, the most suitable for cooking porridge.
Pumpkin nourishes qi, relieves inflammation, relieves pain, detoxifies and kills insects. Avoid taking it if you suffer from Qi stagnation and dampness.

Pumpkin sago pudding has a jelly feel. The sago is transparent like glass marbles, while the pumpkin is golden and sweet, combined into one, lingering, Q-like elastic teeth. Can be used as afternoon tea. Sit alone on the balcony, or in one of the tall buildings, or meet up with two or three friends, soak a pot of tea, enjoy the fragrance of the tea, taste the pudding, and watch the hurried footsteps of the street in the afternoon and enjoy your spare time The rest, a warm and happy mood will emerge from the bottom of your heart spontaneously, making you know how to cherish life and be grateful for possession. "

Ingredients

250g Pumpkin
Some Sago
a little Salad Oil

Fall in Love with Pumpkin: [south Asian Flavor] Pumpkin Sago Pudding

1. Raw material map

Fall in Love with Pumpkin: [south Asian Flavor] Pumpkin Sago Pudding recipe

2. Peel and cut pumpkin, steamed;

3. The steamed pumpkin is pressed into puree;

4. Soak sago in cold water for 2-3 hours;

5. Drain the soaked sago, add an appropriate amount of salad oil and mix well (you can order sugar) to prevent sticking;

6. Take 8 egg tart molds (with a layer of oil on the inside, easy to demould), add a layer of sago to the bottom 1/3 to smooth;

7. Then put the pumpkin puree in the middle;

8. Put another layer of sago on top to smooth it;

9. Put the prepared pumpkin and sago pudding mold on the pot and steam for 15 minutes.

10. The steamed pumpkin sago pudding is crystal-like and very cute.

11. The steamed pumpkin and sago pudding can be slowly taken out along the edge of the mold with a toothpick, and placed on a paper tray (I omitted it in this step. It may not have been brushed with a layer of oil on the mold in advance, or it may be a chrysanthemum mold. After demoulding, the steamed sago pudding is more sticky and difficult to handle. Finally, the step of removing it on the paper tray was abandoned.

Tips:
1. The pumpkin filling can be replaced with bean paste. The sago must be mixed with a little salad oil to prevent it from sticking to the mold. You can add some sugar, but because the pumpkin itself has sweetness, I didn't add any more sugar.

2. The sago must be soaked, otherwise it will not be easy to ripen.

3. Pumpkin contains a lot of sugar, so don't eat too much to avoid abdominal distension. Pumpkin is delicious, it is not advisable to eat too much at one time, otherwise it will cause beriberi and jaundice.