Ingredients:
Pumpkin 560g
Tapioca Flour 320g
Sugar 300g (325g for sweeter taste)
Coconut milk 400g
Fresh coconut flesh finely shredded 300g-400g (put in salt and pandan leaf steam 10 minutes) then put aside to cool down
Method:
1) Cube the pumpkin and steam them until fully cooked. Then mash the pumpkin while hot and put in sugar. Mix them well or blend.
2) Pour out the mixture into bowl, put in tapioca flour and mix well. Filter the mixture through sieve, use only filtered. This makes the pumpkin smooth.
3) Pour the smooth pumpkin paste into 9" or 10" mould. Grease the mould with vegetable oil or corn oil (for easy cutting and take out)
4) Steam the pumpkin in high heat for 40 minutes or till cook (put in chopstick, pumpkin is fully cook if chopstick come out clean)
5) Cut the pumpkin only after it is completely cool.
6) Mix with the steamed coconut shreds.
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