Pumpkin, sweet potato, coconut milk and sago

Overview

Made from coarse grains, it has a rich texture, is soft and sweet, and the sago with rich coconut milk brings a different after-dinner dessert.

Prepare materials.
Cut pumpkin and sweet potato into small pieces and set aside.
Add water to the cut sweet potatoes and pumpkins and put them into the soy milk machine, then add an appropriate amount of rock sugar. Rice paste is stirred and cooked.
When whipping the pumpkin pulp, prepare a cooking pot, add a little water, bring to a boil, add two handfuls of sago, then turn off the heat, cover the lid and simmer for a few minutes, simmer until there are a little white spots in the middle of the sago.
Pour the cooked pumpkin and sweet potato pulp into the cooking pot and bring to a boil over low heat with the sago.
Then pour in an appropriate amount of coconut milk and stir evenly with a spoon while cooking.
Bring to a boil over low heat and turn off the heat when the coconut milk is also incorporated into the pumpkin and sweet potato pulp.
Put the cooked pumpkin, sweet potato, coconut milk and sago into the steamed small pumpkin, garnish and serve on the plate.