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Golden Pumpkin with White Fungus

Product Used for the Recipe
Pal Sweet®
Ajinomoto Malaysia
Recipe Description

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
1. Remove pumpkin skin and seeds, cut into pieces then boil, steam on microwave till soft.
2. Soak split mung beans for ½ hour and boil with pandan leaf in water till soft.
3. Combine pumpkin and cooked mung beans then blend till fine.
4. In a saucepan, boil pumpkin and mung bean mixture together with evaporated milk and white fungus till smooth. Remove from heat once boil
5. Add Pal Sweet® Low-Calorie Sweetener to taste.
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