Golden Pumpkin with White Fungus
An inexpensive dessert of pumpkin with white fungus and blended, flavoured with evaporated milk and sweetened with PAL SWEET®
| ¼ (about 2 cups) | Pumpkin |
| 100 g | Split mung beans |
| 2-3 pcs | Pandan leaf |
| 1 litre | Water |
| ½ can/200 ml | Evaporated milk |
| 50 g | White fungus, soaked and tear into pieces |
| Sufficient | Pal Sweet® Low-Calorie Sweetener for individual taste |
- Remove pumpkin skin and seeds, cut into pieces then boil, steam on microwave till soft.
- Soak split mung beans for ½ hour and boil with pandan leaf in water till soft.
- Combine pumpkin and cooked mung beans then blend till fine.
- In a saucepan, boil pumpkin and mung bean mixture together with evaporated milk and white fungus till smooth. Remove from heat once boil
- Add Pal Sweet® Low-Calorie Sweetener to taste.
Pal Sweet® Recipes
