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Pengat Ubi Kayu

Pengat Ubi

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Every spoonful feels thick and satisfying, with little bursts of sago adding a soft, chewy contrast that keeps things interesting. It’s sweet, but not overwhelming—more like a cozy sweetness that settles in slowly and makes you want to take your time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: Malaysian, Southeast Asian
Calories: 686
Ingredients Method Nutrition

Ingredients
  

  • 1 kg cassava
  • 3 cup water
  • 3 pandan leaves torn and knotted
  • 1 cup thick coconut milk
  • 1 tbsp sago flour washed and drained
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • A pinch of salt

Method
 

  1. Peel the cassava and cut into small pieces.
  2. Put the cassava, water, pandan leaves, and a pinch of salt into the pot.
  3. Cover the pot and turn the knob to 'PRESSURE'. Press High Pressure for 6 minutes and ON.
  4. When the pot beeps, turn the knob to 'STEAM' and release the pressure. When there is no longer any hissing, press 'OFF' and slowly open the pot lid.
  5. Press 'STIR FRY' and 'ON'. Add thick coconut milk, fish-eye sago, brown sugar, granulated sugar, and salt.
  6. Stir until it boils and thickens.
  7. Press 'OFF' to make it ready to serve.

Nutrition

Calories: 686kcalCarbohydrates: 141gProtein: 5gFat: 13gSaturated Fat: 11gSodium: 92mgPotassium: 831mgFiber: 5gSugar: 47g

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