900g pumpkin, peeled and cut into pieces
some filtered water
2 egg whites
3 pandan leaves, knotted
120g rock sugar, broken up
1 Steam pumpkin till cooked. While piping hot, use spoon to smash into a purée.
2 Put pumpkin purée and 2 litres of water into a pot. Bring to boil. Sieve with a strainer into a fine purée.
3 Rinse sago before immersing in filtered water to let it absorb the water for 10 minutes. Remove to drain.
4 Beat egg whites.
5 Cook pumpkin purée and pandan leaves in saucepan till boiling. Discard pandan leaves. Add sago. Cook till sago gradually appears transparent.
6 Add rock sugar to cook till dissolved. Pour in egg whites and stir evenly.