Pumpkin & Taro (Yam) Sweet Soup
-Singapore Hawker Food by Jimmy Chua-
400g taro (peeled & sliced)
700g pumpkin (peeled & sliced)
6 bowls of water
250g sugar
1 bunch of pandan leaves
1 bowl of thick coconut milk (250ml pkt)
Thickening gravy (mix them well in a bowl)
5 tbsps of rice flour
6 tbsps of water
Method
1. Steam taro in a wok over boiling water for 30 mins.
2. Steam pumpkin for abt 20 mins.
3. Bring water to boil in a pot with pandan leaves until fragrant, remove pandan leave and put in sugar.
4. Blend the cooked taro & pumpkin in a blender till fine. Then pour in the syrup. Stir well.
5. Stir in the thickening gravy little by little. Stir in coconut milk before serving.
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