Pengat Labu: A Tasty Glutenv-Free, Vegan Pumpkin Treat

A Traditional Malaysian Dessert with a Modern Twist

“Pengat” generally refers to a sweet, coconut milk porridge, and is often made as a traditional dessert in Malaysia. Popular varieties include pumpkin, banana, tapioca, as well as the undisputed king of fruit, durian. This version of pengat labu is on-trend for being gluten-free and vegan, and the ingredients are minimally processed, if at all. The sweetening ingredient is palm sugar, which is the healthier alternative to regular white or brown sugar.

### Ingredients

* 500g pumpkin (roughly half a 1.4kg whole pumpkin)
* 45g dried sago pearls
* 200ml coconut milk
* 90g pure coconut palm sugar (gula merah)
* 1 large pandan leaf, knotted
* 720ml (3 cups) water
* 1/2 teaspoon salt

### Peeling the Pumpkin

* Take a whole pumpkin and cut it in half, and then half again.
* Remove the seeds and stringy bits with a spoon. Discard.
* Using a sharp knife, carefully slice off the stem (if any) and skin, removing as much of the green parts as possible.
* Cut the pumpkin into roughly 3cm x 3cm cubes.

### Method

* In a small- to medium-sized pot (make sure it fits all the pumpkin), combine the water, sago, salt, and knotted pandan leaf. Bring to a boil over medium heat.
* Once most of the sago pearls have turned translucent (about two minutes), add the pumpkin.
* Continue to cook over medium heat until the pumpkin cubes are soft and cooked through, about seven to eight minutes. The pumpkin is sufficiently cooked when it can be easily pierced with a fork without any resistance.
* Turn the heat down to low and add the coconut palm sugar and coconut milk. Stir to mix.
* Stirring occasionally, cook until the coconut palm sugar has melted and coconut milk comes to a boil. Immediately turn off the heat. It is very important to keep an eye on this step as the coconut milk could split. If it starts to look a little grainy, it’s time to take it off the heat.
* Serve warm, scooping a mix of pumpkin, sago, and creamy coconut milk into each bowl. Enjoy!

### Tips

* Pumpkins lose a lot of weight once they have been deseeded and peeled, which is why it is important to start out with a heavier whole pumpkin.
* Adjust the cooking time according to the type of pumpkin used. The important thing is to make sure it is cooked through before adding the sugar and coconut milk.
* Adjust for sweetness and saltiness in step four, after the coconut milk has gone in. Start with less salt and sugar, and add more if needed once the coconut milk has gone in and is mixed through. Just be quick to avoid overcooking the coconut milk.
* More sago pearls can be added.
* Note that sago pearls are not the same as tapioca pearls. Tapioca pearls tend to be chewier and denser than sago. In a pinch, tapioca pearls can be used as a substitute for sago, but use the small variety (keeping in mind that they will expand when cooked) – and be prepared to get the stink-eye from pengat purist makciks.

### Conclusion

Pengat labu is a delicious and innovative treat that combines traditional Malaysian flavors with modern dietary preferences. With its creamy coconut milk, soft pumpkin, and sweet palm sugar, it’s a must-try for anyone looking for a tasty and unique dessert.

### FAQs

* Q: Can I use a different type of sugar instead of coconut palm sugar?
A: Yes, but keep in mind that the flavor and texture of the dish may be affected.
* Q: Can I use less coconut milk?
A: Yes, but the dish may be less rich and creamy.
* Q: Can I serve pengat labu cold?
A: Yes, but it’s best served warm to enjoy the full flavor and texture.