1. Prepare materials.
2. Cut pumpkin and sweet potato into small pieces for later use.
3. Add water to the cut sweet potatoes and pumpkins and put them in the soymilk machine, and then add an appropriate amount of rock sugar. The rice batter is whipped and cooked.
4. When whipping the pumpkin puree, prepare a saucepan, add a little water, bring to a boil, add two handfuls of sago, turn off the heat, cover and simmer for a few minutes, and simmer the sago until there is a little white in the middle.
5. Pour the whipped and cooked pumpkin sweet potato paste into a saucepan, and bring to a boil with sago.
6. Then pour in an appropriate amount of coconut milk and stir evenly with a spoon while cooking.
7. Bring to a boil on low heat. The coconut milk is blended into the pumpkin sweet potato syrup and the heat can be turned off.
8. The boiled pumpkin, sweet potato, coconut milk and sago are packed into the steamed pumpkin and decorated and served on a plate.
Tips:Adding sweet potatoes can make the pumpkin puree softer in the mouth, and it is all coarse grains, which can be mashed together to enrich the taste. I personally prefer rock sugar. If rock sugar is not available, white sugar can be used instead. You don’t need too much sugar when cooking pumpkin sweet potato mash. You can add some more when cooking sago dew according to your personal taste.
