Recipe adapted from http://
Ingredients
400g pumpkin
250g sago
150g grated coconut
80g + 2 tbsp sugar
1 tsp salt
1 bunch pandan leaves
Water
Method
1. Wash and soak sago in water for 3 hours.
2. Slice and steam pumpkin till soft then mash, set aside.
3. Drain sago and mix mashed pumpkin, 80g sugar and salt together thoroughly.
4. Cut pandan leaves and line the bottom of baking dish.
5. Pour the mixture onto the pandan leaves then cover with another layer of pandan leaves on top of the mixture after levelling the surface.
6. Steam kueh on medium heat for 45mins.
7. Cool kueh before chilling the kueh for 30mins to 1hr for it to firm up.
8. Mix grated coconut with 2 tbsp of sugar thoroughly then coat cubed bite size kueh. Be warned that the kueh could still be sticky during slicing but its ok.
9. Enjoy!
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