- 1/2 small kabocha (an Asian variety of winter squash/pumpkin)
- 1 can of coconut milk (400 ml)
- 1/3 cup of sago pearls
- 3-4 tbsp of sugar
- 1.5 cups of water
- Heat up a small sauce pan or pot filled with water halfway
- When the water comes to a boil, pour in the sago pearls and keep on stirring. When the water comes to a boil again, turn off the heat and let the sago pearls sit in the covered saucepan/pot for 20 minutes
- After the 20 minutes is up, stir the sago pearls a little and turn up the heat to bring it to another boil, stir and then turn off the heat, wait for 10 more minutes
- Then, drain the pearls and rinse with cold water to cool them down, set aside to use later
- Dice the kabocha into small cubes, steam till soft (~15 minutes)
- Boil the can of coconut milk, 1.5 cups of water and sugar in a small pot, turn off the heat when sugar has melted
- Mix in 1/4 of the pearls, 1/4 of the kabocha and 1/4 of the coconut mixture in a small bowl
- Bon appétit!
Serving suggestions: Possibly with some biscuits or butter bread…
NOTES: This dessert soup can be served hot or cold depending on preference and seasons. Amount of sugar added also depends on personal preference. To get the desirable texture of the pearls, please follow the boil and sit steps closely.