Pengat Ubi

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Pengat Ubi is a lovely, warm and creamy dessert from Malaysia, and it’s all about cassava! It’s cooked in fragrant pandan, and lush coconut milk with little sago pearls and both palm and white sugar, so it’s sweetly scented and has a pleasant chewiness. Really easy to make, incredibly comforting and won't cost much, it features lovely soft chunks of cassava in a thick, gorgeous coconut sauce. It’s precisely what you’d want with family for afternoon tea, a late evening bite, or a cozy end to dinner.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Desserts

Cuisine: Asian, Malaysian

Calories: 727

Ingredients Equipment Method Nutrition

Ingredients

US CustomaryMetric

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
1 pinch salt

Equipment

1 pressure cooker

Method

Peel the cassava and cut into small pieces.
Put the cassava, water, pandan leaves, and a pinch of salt into the pot.
Cover the pot and turn the knob to 'PRESSURE'. Press High Pressure for 6 minutes and ON.
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.
Press 'STIR FRY' and 'ON'. Add thick coconut milk, fish-eye sago, brown sugar, granulated sugar, and salt.
Stir until it boils and thickens.
Press 'OFF' to make it ready to serve.

Nutrition

Serving: 540gCalories: 727kcalCarbohydrates: 151gProtein: 5gFat: 13gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 62mgPotassium: 715mgFiber: 5gSugar: 56gVitamin A: 33IUVitamin C: 52mgCalcium: 68mgIron: 1mg

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