Tri-Colored Pumpkin Gingko Dessert

500gm pumpkin
2 litres water

(steam pumpkin for 15 to 20 mins, then blend with the 2 litres water)

400gm yam
400gm sweet potato
100gm gingko nuts
150gm sago pearls (cook separately)

Steam the abv

250ml thick coconut milk
A pinch of salt

Pandan syrup-
300gm rock sugar
1 litre water
3 pandan leaves

Method

1. To make the pandan syrup, place all the pandan syrup ingredients into a pot and let it boil until the sugar dissolves. Leave aside to cool.

2. Remove shells from gingko nuts. Place them in a shallow pan of boiling water and boil for 15 to 20 mins. Let stand for 10 mins . Remove sking and green stem in the middle. Set aside.

3. Remove seeds and skin from pumpkin and cut into wedges. Place in steamer and steam for 15 to 20 mins until cooked tru. Put pumpkin together with water in blender and process until smooth texture is formed. Transfer to a pot and bring to boil together with gingko nuts.

4. Peek the yam, sweet potatoes. Cut into cubes and steam for 10 to 15 mins until thy r cooked.

5. Bring pot of water to boil, add in sago pearls and cook over medium flame for abt 15 mins, stirring occassionally until transparent. Sieve them and plunge into cold water. Drain just before adding into pumpkin mixture.

6. When pumpkin mixture boils, add in pandan syrup together wif steamed yam, sweet potatoes and sago. Continue to simmer for 10 mins. Lastly, add in thick coconut milk and salt thn turn off the heat. Can b eaten hot or chill.