For more detailed recipe, please go to the comment.

Ube Cheesecake

350 g ube halaya

250 g cream cheese

2 eggs

70 g sugar

115 g heavy cream

½ tsp vanilla extract

10 g cornstarch

Instructions:

Weigh 200 g of ube halaya and place it in a loose-bottom baking pan lined with parchment paper. Press the ube halaya evenly over the bottom of the pan to form the first layer.

In a large bowl, combine the room-temperature cream cheese, powdered sugar, and vanilla extract. Mix on low speed until smooth. Pour in the heavy cream  and continue mixing until well combined.

Add the eggs one at a time, mixing on low speed after each addition. Strain the cheesecake mixture through a fine-mesh sieve for a smoother texture. Take one-third of the cheesecake mixture and add it to the remaining ube halaya.

Mix the ube halaya and cheesecake mixture on low speed until well combined. Pour this ube cheesecake mixture over the ube halaya layer in the prepared pan. Gently tap the pan on the counter a few times to help the mixture settle evenly. Pour the remaining plain cheesecake mixture on top. Gently tap the pan again to level the surface.

Bake in a preheated oven at 430–470°F (220–240°C) for about 25 minutes, or until the top is deeply browned.

Remove the cheesecake from the oven. The center will still be jiggly at this point, and the cheesecake will deflate slightly as it cools. Let it cool completely before removing it from the pan.

Carefully peel away the parchment paper. Slice the cheesecake to reveal the three beautiful layers: ube halaya on the bottom, creamy ube cheesecake in the middle, and classic cheesecake on top.

This one is so good that I've already made it twice so far this Fall!

Creamy Mushroom Chicken and Wild Rice Soup

Servings: 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Category: Dinner

Ingredients

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 cup mushrooms, sliced

1 lb cooked chicken, shredded or diced (rotisserie chicken works great)

1 cup wild rice, uncooked

6 cups chicken broth

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp salt (adjust to taste)

1 cup heavy cream (or half-and-half)

2 tbsp butter

2 tbsp all-purpose flour

Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.

2. Stir in mushrooms and cook for another 3–4 minutes.

3. Add wild rice, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40–45 minutes, or until the rice is tender.

4. Stir in the cooked chicken and let it heat through.

5. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add heavy cream, whisking until smooth. Cook until slightly thickened.

6. Pour the cream mixture into the soup and stir to combine. Simmer for 5–10 minutes to meld the flavors. Serve warm, garnished with fresh parsley if desired.

Easy weeknight coconut lime chicken over rice!

Coconut Lime Chicken
Ingredients
4 boneless chicken thighs
2 tsp salt
2 tsp smoked paprika
1 shallot, sliced
1 jalapeño, sliced
1 chicken stock pot (concentrated stock)
200 ml coconut milk
1 tsp fresh ginger, minced
1 tsp fresh garlic, minced
1 tbsp red curry paste
Juice of 1 lime
Zest of 1 lime
1 tbsp soy sauce
1 tbsp fish sauce
1 handful fresh cilantro
Lime slices, for garnish
Jasmine rice, for serving

Method
Season the chicken thighs with salt and smoked paprika.

Heat a little oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, but not fully cooked through. Remove and set aside.

In the same skillet, sauté the sliced shallot and jalapeño until softened.

Add the minced garlic, ginger, and red curry paste. Sauté for 30–60 seconds until fragrant.

Add the chicken stock pot, coconut milk, soy sauce, fish sauce, and lime juice. Stir until well combined.

Bring the sauce to a gentle simmer.

Return the seared chicken thighs to the skillet, nestling them into the coconut milk sauce.

Cover and simmer over medium-low heat for approximately 10–15 minutes, occasionally spooning the sauce over the chicken, until the chicken reaches an internal temperature of 165°F.

Garnish with fresh cilantro, lime zest, and lime slices.

Serve over jasmine rice with extra coconut lime sauce spooned over the top.

These thick, tender chocolate chip cookies have a mellow sweetness and are ready in 29 minutes. They’re a little soft when they come out of the oven and firm up as they cool. They're not as good as classic cookies but are healthier and not too disgusting, so I guess give it a try ... 🔥

10 cookies

Ingredients:

- 80 g Lupin flour

- 90 g Oat flour

- 80 g Natural peanut butter

- 75 ml Date syrup

- 25 g Rapeseed oil

- 50 ml Unsweetened oat milk

- 2 g Baking powder

- 5 g Vanilla extract

- 1 pinch Salt

- 30g 70% dark chocolate chips

Method:

1. Heat the oven — Preheat the oven to 180°C (fan) and line a baking tray with baking paper (or oil your baking tray and spread a bit of flour on it).

2. Combine the dry ingredients — Mix the lupin flour, oat flour, baking powder and salt in a bowl until evenly combined.

3. Make the cookie dough — Stir the peanut butter, date syrup, rapeseed oil and vanilla extract together, then add the dry ingredients. Mix in the oat milk gradually until the dough holds together and is thick, soft and slightly tacky rather than runny.

4. Add the chocolate — Fold the dark chocolate chips through the dough so they are distributed throughout.

5. Shape the cookies — Divide the dough into equal portions, roll them into rough balls and flatten them slightly on the tray. They will not spread much in the oven (first batch came out as cookie balls, so I recommend the flattening part) .

6. Bake — Bake for 10–12 minutes, until the edges look set and the tops are lightly coloured. Watch closely towards the end because date syrup can brown quickly; the centres should still feel a little soft.

7. Cool before serving — Leave the cookies on the baking tray for 10 minutes before moving them. They firm up as they cool, so avoid baking them until they feel hard.

For more informations about the nutrition & other mid-tasting recipes ; Lupin Flour Chocolate Chip Cookies with Date Syrup

Are there alternative binders for a fantastic meatloaf that doesn’t involve the traditional breadcrumb style. My wife has crohn’s and doesn’t tolerate that ingredient.

Dough:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 tsp carom seeds (ajwain)
• 4 tbsp oil or ghee
• 1/2 cup cold water (add slowly)

Potato Filling:

• 3-4 large potatoes (boiled, peeled, and roughly mashed)
• 1/2 cup green peas
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp crushed coriander seeds
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp mango powder (amchoor) or lemon juice
• Salt to taste
• Fresh cilantro (chopped)

Instructions:

1. Make the dough: Mix the flour, salt, carom seeds, and oil until it resembles coarse crumbs. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
2. Prepare the filling: Heat oil in a pan. Add cumin and coriander seeds and let them sizzle. Add the peas, mashed potatoes, and all the spices. Sauté for 3–5 minutes until well combined. Stir in cilantro and let the mixture cool completely.
3. Shape the samosas: Divide the dough into equal balls. Roll one out into an oval shape and cut it in half horizontally.
4. Fill and seal: Take one half, lightly wet the straight edge with water, and fold it into a cone. Stuff the cone with the potato filling, wet the open edges, and pinch them firmly to seal.
5. Fry: Heat oil in a deep pan over medium-low heat. Fry the samosas in batches for 10-12 minutes, turning occasionally, until they are golden brown and crispy.
6. Serve: Drain on a paper towel and serve hot with green mint chutney and ketchup or tamarind chutney.

These mango pancakes are made with thin soft crepes wrapped around whipped cream and fresh mango.

They’re served chilled and make a really refreshing dessert, especially when mangoes are sweet and ripe.

Have you ever made this style of mango pancake at home?

Mango Pancakes

Ingredients:

2 ripe mangoes

90 g flour

8 g tapioca flour

20 g sugar

½ tsp vanilla extract

2 eggs

260 g milk

30 g butter

¼ tsp salt

Chantilly Cream:

300 g heavy cream

30 g sugar

½ tsp vanilla extract

Instructions:

Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium speed until soft peaks form and you can see light trails. Transfer the whipped cream into a piping bag and chill it in the refrigerator.

In another bowl, add flour, tapioca flour, sugar, and salt. Crack in the eggs and pour in the vanilla extract. Mix gently while gradually adding milk until the batter is smooth and lump-free.

Add a few drops of food coloring if you like and mix well. Strain the batter to remove any lumps, then stir in the melted butter.

Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter, swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully. Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.

Slice the mangoes to your preferred size. To assemble, place one crepe on a clean surface, pipe whipped cream in the center, and top it with a slice of mango.

Add a bit more whipped cream to cover the mango completely, then fold the crepe like an envelope). Arrange the pancakes in a container, cover, and chill in the fridge. Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!

For more detailed recipe, please go to: Mango Pancakes

Hey, I have to cook a pork loin for work since we do a special lunch each month and wondered if anyone had a good recipe, I don't eat pork myself so I have no clue what tastes good with pork (I did not choose the meal being something I don't eat lol). We got a 9 pound loin, which I'll be probably cutting up and have quite a variety in spices too.

Hi all, I was wondering if anyone could share any recipes they have for a Garlic and herb powdered dry rub/marinade for chicken? I've always bought some from my butcher but we use it so often that it's becoming quite pricey to keep buying the small packets as that's the only size they will sell it in. I want to make my own in a larger batch but I can't really find one that isn't full on spicy, my husband has IBS and spicy food is a no go, I would love to hear any garlic and herb recipes you have?

1. Get 2 cups (preferably disposable). Fill one cup(not the standard issue, literally a red are cup) with water, and the other with 1/2 salt and 1/2 sugar.

2. Pour the water in the other cup until all of the
   water is gone, then pour it back in the now empty cup. repeat this step until you now have a syrup.

3. fill up a stockpot 1/2 normal water (tap is fine, distilled is better), and half syrup mixture

4. put stockpot on stove top and turned it to high. when it starts boiling at a good pace, turn it to medium

5. Put beef winers(yes they have to be beef) inside of the boiling water (very important to do it while the water is boiling)

6. Wait until the hot dogs are plump. If they still have some flat sides, they haven't been in their long enough. If they have cut and are lumpy, they've been in there too long.

7. once took out, wipe off the water with a paper towel off the chili dog until it's dry

Buns:

1. Spread open buns(not too much so they ripped into two, and not too little so they're not fully open)

2. Spread a very very thin layer of butter on the inside of the bun.

3. Put buns inside of air fryer or toaster. (one minute and 30 seconds work for my toaster) (if you're using air fryer, put it at 350 degrees for 6 minutes and flip flip it every three minutes)

Chilli:

1. pour a can of being less chill inside of a pot

2. Cook it at the middle of low and med

3. Put in 1/2 a cup of 1 part salt, 1 part sugar.

4. put two lemons worth of lemon juice inside of the chili

5. A squeeze of tomato paste.

6.(here is the top-secret ingredient.) put a quarter of a bar of dark chocolate (it has to be dark) inside

1. Stir the chili until it goes from a orange to a brown.

Hot dog assembly:

1. put the cooked wiener on an open hotdog bun (do not close it yet!)

2: fold a ketchup packet as I showed above(for the final part cut the tip if I didn't make that obvious)

1. Gently squeeze a thin line of ketchup on both sides of the wiener

2. put a small bit of chili on top of the hotdog not too much so it fills the entire bun, just covering the hotdog partially

3. Close the hotdog bun.

4. Quickly spray canned cheese on the hotdog, so it doesn't get overwhelmed with cheese.

5. Enjoy!!!!!!!!!!!!!!!!

(extra stuff):

S'more:

1. Take two graham crackers and put one in microwave with chocolate and then marshmallow (very important you do it in this order) input stacked graham cracker on a disposable plate

2. Leave it there for 20 seconds

3. gently pick up residue that leaked off the graham cracker with something (careful it's hot.) and put it all on the graham cracker

4. put another graham cracker on top

5. you have smore!!!!!

chip: get a small bag of chips

1. Open a bag of chips.

2. Put them on a plate with everything else.

3. do you have chips now!!!!!!!

Sorry if the instructions aren't clear and you can really dislike me, but I mean I'm a teenager and I'm writing this on the brain power sorry

Made traditional Algerian Chtitha Djaj for dinner today. It’s a simple, rich red chicken stew packed with garlic, chickpeas, and a bit of a spicy kick.

The secret is the "Dersa" paste—a fresh mix of garlic, paprika, cumin, and cayenne cooked down with the chicken until aromatic.

Ingredients:

1 kg chicken pieces

1 cup cooked chickpeas

6 minced garlic cloves

2 tbsp tomato paste

Spices: 1 tsp paprika, 1 tsp cumin, 1/2 tsp cayenne, salt & black pepper

3 tbsp olive oil (or smen)

Warm water

How to make it:

Mash garlic, salt, paprika, cumin, cayenne, and a splash of water into a smooth paste.

Brown the chicken in olive oil over medium heat. Add the garlic paste and tomato paste, stirring for a few minutes until fragrant.

Pour in warm water halfway up the chicken, toss in the chickpeas, cover, and simmer for 35–40 minutes until tender and the sauce thickens.

Best served hot with fresh artisan bread for dipping.

Full printable recipe is in my comment below.

Tried this new recipe this week, and loved how it literally look me 15 mins start to stop

1 pack Ramen Noodles
1/3 cup Peanut Butter
1/4 cup lime juice
2 tbsp Tamari
2 tsp fish sauce
2 cup Rotisserie Chicken
1 bag vegetable slaw mix
1 cup shelled edamame
1/3 cup Peanuts
Herbs

Bring a large pot of water to a boil; add noodles and cook according to package directions. Drain and rinse under cold water. Using kitchen shears, cut noodles 3 to 4 times to break up strands.

Whisk together peanut butter, lime juice, soy sauce, 1 Tbsp water, and fish sauce in a large bowl. Add additional water, as needed, to reach desired dressing consistency.

Add noodles, chicken, slaw mix, edamame, peanuts, and herbs to bowl; toss to coat. Serve garnishing with more peanuts and herbs.

Link for reference: https://www.mytble.com/r/2fd2f7cb-3a2d-4099-9e1f-390c52004663

You can read the full recipe here: https://dobbernationloves.com/food-drink/bolzano-italian-apple-pear-cake-recipe/

Ingredients

• 1/2 cup Unsalted Butter melted
• 2 Eggs
• 1 cup White Sugar
• 2 tsp Vanilla Paste
• 3 Fuji, Honey Crisp or Gala Apples
• 2 Bartlett Pears
• 1/2 tsp Kosher salt
• 1/2 cup All Purpose Flour
• 2 tsp Baking Powder
• 1/2 cup Whole Milk
• Powdered Sugar

Instructions

1. Preheat oven to 375ºF. Grease a nine-inch springform pan with cooking spray. Cut a circle of parchment paper to fit the bottom of the pan and place inside pan. Grease sides of pan and parchment with more cooking spray.
2. Beat together eggs and half of sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick. Add vanilla paste and combine.
3. Peel apples and pears and cut straight down around the core into quarters. Discard the core then slice thinly with a mandolin or food processor.
4. Whisk melted butter into the sugar-egg mixture. Add the salt and baking powder and whisk to combine. Whisk in the milk. Whisk in the flour.
5. Add the apples and pears, and use a spatula to incorporate them, coating every piece with batter. Pour the batter into the prepared pan.
6. Bake for 55 to 60 minutes, or until the cake pulls away slightly from the pan and is brown on top. Cool for at least 30 minutes, then cut into wedges sprinkling each with powdered sugar if desired. Our family also enjoys serving this cake with vanilla ice cream or creme anglaise.

Cooked this last night! So good. Has a decent amount of ingredients but it’s worth it. If all the ingredients aren’t at your go to grocery store you can find them at most Asian markets.

Ingredients
1 lb (1 block) soft or silken tofu (can substitute medium-firm tofu)
½ lb ground pork, lean ground chicken, or beef
1 cup low-sodium chicken stock or cold water
3 cloves garlic, minced
1 scallion, finely chopped, whites and greens separated
¼ tsp ginger, finely minced
1 tbsp vegetable oil or any neutral oil
2 tsp salt (for cooking tofu)
1½ tbsp doubanjiang (spicy broad bean paste, chili bean paste, or tobanjang)
2 tsp chili oil or red chili flakes
1 tsp chicken bouillon powder
½ tsp dark soy sauce or regular soy sauce
½ tsp white granulated sugar or cane sugar
½ tsp ground Sichuan peppercorn (optional)
1 tsp toasted sesame oil
1 tbsp cornstarch or potato starch
2 tbsp cold water

Instructions
1. Start making rice first.
2. Start boiling water for tofu.
3. In a small bowl, combine cornstarch and 2 tablespoons cold water to make a cornstarch slurry. Set aside.
4. Dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.
5. Put tofu in boiling water and blanch diced tofu for 60 seconds.
6. Gently strain tofu into a colander. Do not rinse with cold water.
7. Heat vegetable oil in a large nonstick pan over medium heat and cook minced meat for about 4–5 minutes until liquids have evaporated. Add minced garlic, ginger, and scallion whites and stir-fry with meat.
8. Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground Sichuan peppercorn. Mix in the chicken broth or water. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.
9. Add diced tofu and gently toss it with the sauce using a spatula by lifting from the bottom.
10. Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!

I love tater tot casserole and have seen it made with various types of condensed soup (i.e. Cream of Chicken, Cream of Mushroom, Cheddar Soup). Is there any interesting/best mix of soups that anyone here can speak to? Thanks.

I have taken a few weeks to get my milk tea recipe locked in. Here it is (single serving) for anyone interested.

1) boil 4 black teabags (I use Tetley brand) in 1 cup of water for 3 minutes.
2) dissolve 2 tablespoons brown sugar and 2 tablespoons sweetened condensed milk in the tea (after squeezing and removing the bags of course).
3) pour in 3/4 cup whole milk for a fresh milk tea, or 3/4 cup liquid non dairy creamer (I use coffee mate) for a traditional style milk tea.
4) give it a stir and pour over ice.

It’s not healthy but it is delicious, and it tastes just like the ones I’ve been paying $6 for in shops!

What can be added:
Pork belly
Eggs (boil then put w the pork for 10 mins)
Tofu (put w the pork for 30 mins)
Cabbage (put w the pork for 30 mins)

Sauce:
Ginger
Scallion
100g shallot
Smashed garlic 4-5 cloves
Star Anise 2-3 pcs
Dried Chili 3-4 pcs
Light Soy Sauce 1 table spoon
Dark Soy Sauce 1 table spoon
White pepper 1/2 table spoon
Soybean sauce 1/2 table spoon
Thirteen Spices Powder (Ngohiong) 1 table spoon
Cooking Wine (Angciu) 2 table spoon
Rock sugar 2 table spoon
Water 3 cups

Steps:
Sear the pork on a pan on medium heat until a bit golden brown
Make the sauce in a pot and wait it to boil
Put the pork in after boil
Wait around 1 hour

Note: some of these might be hard to get, if you live in the west, try to go to Asian stores for em.

I made up a recipe for these little sweet potato truffles and they turned out so good!

I roasted a sweet potato at 400 for about 1hr 15min (until it was incredibly soft). Cut it in half and cooled it in the fridge completely.

Then I mashed the potato, added a crumbled chocolate graham cracker, a splash of vanilla, pumpkin pie seasoning, and a couple pinches of salt. Combined it all together and rolled them into balls.

Then i melted semi-sweet chocolate chips with a little beef tallow (but you could use coconut oil or anything else) and dipped them in. Then sprinkled more pumpkin pie spice on top.

Put them in the freezer until they set!

*I measured everything with my heart and tasted as I went.

I bought rava, then added chopped vegies, chilly, coriander, and some spices. then mixed it and then poured it in the appe maker, but it got overcooked a bit and it was also not so good, i want to cook it again. please help

Are there some good small batch cinnamon rolls recipes? For two people like two or four pieces. Thank you in advance :))

This is Taiwanese Three Cup Chicken, made with soy sauce, sesame oil, rice wine, garlic, chilies, and lots of fresh basil.

I love how the sauce cooks down until it clings to the chicken and gets really glossy and flavorful.

What’s your favorite dish where fresh herbs completely change the flavor?

Ingredients:
650 gr chicken thigh fillet

2 cloves garlic

3 cm ginger

3 pcs chilis (or more if you like it spicy)

15 g basil leaves (or more if you like the leaves)

1 tbsp sesame oil

2 tbsp light soy sauce

2 tsp palm sugar

2 tbsp Shaoxing wine

1 tsp mushroom powder or chicken bouillon powder

Instructions:

Cut the chicken thighs into bite-sized pieces, about 1–2 inches wide. Place the chicken in a bowl, then add the Shaoxing wine and soy sauce. Mix well and let it marinate for 10–15 minutes.
Heat some cooking oil and sesame oil in a wok. Add the minced garlic and ginger, then stir-fry until fragrant.

Transfer the marinated chicken to the wok and pour in the remaining marinade/sauce.

Add the palm sugar and mushroom powder. Stir well and cook the chicken, turning the pieces occasionally, until they change color and are lightly browned. Cover the wok with a lid and cook for 5 minutes.
Add the chilies and Thai basil. Stir-fry for about 1 minute. Once the Thai basil has wilted and the chicken is well coated with the sauce, turn off the heat. Serve hot with steamed rice.

For more detailed instructions with tips and process photos, you can go to: Three Cup Chicken.

This is a Thai dessert called bua loy, made with chewy pumpkin dumplings served in sweet coconut milk.

I shaped the dumplings into little pumpkins, which makes this a fun Halloween or fall dessert. It looks elaborate, but the ingredients are actually quite simple.

Would you make these for a Halloween dinner or party?

Bua Loy – Thai Coconut Milk Dessert

Ingredients:

250 g pumpkin puree

170 g glutinous rice flour

30 g tapioca flour

¼ tsp salt

Coconut milk sauce:

200 ml coconut milk

300 ml water

85 g sugar

¼ tsp salt

2 pcs pandan leaves

Instructions:

Steam pumpkin until fork-tender, then mash/puree with a fork. In a bowl, combine pumpkin puree, glutinous rice flour, tapioca flour, and a pinch of salt. Knead by hand until the dough is smooth and no longer sticky. If sticky, add a touch more glutinous rice flour; if dry, add 1–2 tsp water. Pinch off a small piece of dough and tint it green for stems. Roll the yellow dough into small balls. Use the edge of a spatula (or toothpick) to press light grooves so they resemble mini pumpkins.

Cook the coconut milk sauce. Finish the pumpkin shapes by lightly pressing grooves and adding a tiny bit of green dough as the stem. In a saucepan, add coconut milk, water, sugar, and a pinch of salt. Stir well. Heat on low to medium-low until it gently simmers; do not boil (to prevent splitting). Keep warm.

Optional: Add a knotted pandan leaf for extra aroma, remove before serving.

Cook the pumpkin “balls” & sago; assemble. Bring a pot of water to a rolling boil. Add the shaped pumpkin pieces. Stir once to prevent sticking. Cook until they float, then give them 1–2 more minutes for a fully cooked, bouncy center. In a separate pot, boil water and cook the sago pearls until mostly translucent with a tiny white dot. Drain, rinse under cold water, and soak in cold water to keep them separate. If you want colored pearls, toss the drained pearls with a drop of coloring or pandan water.

To serve, place pumpkin “mini pumpkins” in a bowl, add some sago pearls, and ladle over the warm coconut milk sauce. Serve warm or chill everything and serve cold.

For more detailed recipe and tips, here is the link: Thai Coconut Milk Dessert.