Chinese dessert with pumpkin, sago and pomelo

First of all, we will cook sago. Sago is a starch cereal made from the palm tree of the same name. In our country, sago is also found from potato starch. Both options will work.

So, we put the sago in a saucepan, fill it with water above the cereals by 2-3 cm. We put the pan on medium heat, and after boiling, reduce the heat to a minimum. Cook the sago for 10 minutes. To prevent the grits from burning to the bottom of the pan, stir the cooked sago from time to time.

After 10 minutes, the sago will become translucent with a small number of white dots. Turn off the heating, cover the pan with a lid. If the stove is electric, then remove the pan from the stove. Leave the sago pan on for 15 minutes. During this time, it will be ready - it will become completely transparent.

We throw the finished sago on a sieve, rinse with cool water. Then we put the sago in a bowl, fill it with cold water and leave it as long as it is needed.

We continue cooking - we move on to the pumpkin. We clean it and cut it into thin pieces. We put the pumpkin in a saucepan, fill it with water. Pour sugar into a saucepan. Put on a high heat, bring to a boil, then reduce the heat and cook the pumpkin until soft (10-15 minutes). After the finished pumpkin is allowed to cool down a little and we crumple it with a pusher. We do not drain the syrup. It can also be crushed with a blender until smooth, creamy.

Drain the water from the sago, add it to the pumpkin, mix. If the mixture is too thick, you can add a little water and mix again. If the mixture on the contrary is too liquid, we drain the excess water.

Lay out the mixture of sago and pumpkin on serving plates, decorate the top with pomelo, add ice cream.

Immediately serve to the table.

It's unusual and delicious!