Making Pumpkin Pengat for the First Time

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_{Pumpkin is always an amazing ingredient—whether enjoyed as a soup or a dessert, like this dish, it’s simply perfect.*}

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Hi, fellow vegans! Today I’m going to show you how to make a sweet and savory dish that’s perfect as a dessert. I discovered this dish on social media a while back. I was curious and wanted to try making it at home right away; luckily, I had some pumpkin on hand, so it was very easy to whip up quickly.

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Pumpkin Pengat

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Pumpkin pengat is a dessert originating from Malaysia. Apparently, it’s a traditional dish. Pumpkin Pengat is a sweet and savory dish made from a combination of coconut milk, rice flour, and yellow pumpkin. The use of just the right amount of granulated sugar makes this dish even richer in flavor.

The dish has a soft texture, making it perfect to enjoy after a heavy meal. Especially when served chilled, this dish is absolutely perfect, and the taste is truly extraordinary.

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Ingerdients

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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

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Cooking Procedure

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Boil the sago pearls in boiling water with palm sugar until fully cooked.

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Cut the pumpkin into small pieces, then steam until tender.

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Mix the coconut milk and rice flour until well combined; don’t forget to add salt.

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Arrange the cut pandan leaves on a plate, then once the pumpkin is cooked, arrange it on the plate.

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Sprinkle palm sugar on top, then pour the coconut milk mixture—which has been stirred with rice flour—over the pumpkin until it’s evenly coated.

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Steam again for 15 to 20 minutes until the mixture thickens and sets. Finally, serve and top with pearl sago.

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Result

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I’m so happy I managed to make this dish—it turned out beautifully and tastes absolutely amazing. The sweetness is just right, not cloying at all, and of course, after chilling it in the fridge, it tastes twice as delicious and has a perfectly rich flavor. What I love most is the texture—it’s incredibly smooth and melts in your mouth, just like enjoying a pudding.

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The addition of pumpkin makes it even more delicious; I also really love the color contrast, which makes this dish more vibrant, and the sago pearls cooked with palm sugar make it even more appealing. I think you should definitely try making this dish—it’s incredibly delicious.

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