|250 g||Pumpkin, cut into slices|
|120 g||Lotus roots, sliced into rounds|
|30 g||Ginger, sliced|
|3||Pandan leaves, knotted|
|5g||Palm sugar (Gula Melaka)|
|3 sachets||Pal Sweet® Low-Calorie Sweetener|
- Deep-fry pumpkin and lotus root slices for about 3 – 5 minutes till cooked through. Remove and set aside.
- Heat oil and fry ginger till fragrant. Pour in water and add pandan leaves, palm sugar and salt. Allow to simmer for 5 – 10 minutes.
- Put in lotus roots and braise for 4 – 5 minutes. Add in pumpkin and braise for a short while. Turn off the heat and add Pal Sweet® Low-Calorie Sweetener. Stir to mix. Dish out and serve dessert at once.