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Last updated: Mar 31, 2014 — Published: Mar 31, 2014 — By: Anita — 5 comments

Mixing tang yuan and kabocha puree (or pumpkin puree) results in a bright orange color glutinous rice balls that are sure to be a hit :) You can also do a light purple color ones by adding taro root puree, or a bright purple color ones by adding purple yam. When you are up to it, you can make multi color tang yuan, all with natural coloring instead of food coloring, so much healthier no? As for the soup, I personally prefer the classical ginger syrup, but sometimes I will make this sago and pandan coconut milk just for variety sake, and because not everyone is as crazy about ginger soup as I am. ♥

Kabocha Tang Yuan and Sago in Pandan Coconut Milk

Kabocha Tang Yuan and Sago in Pandan Coconut Milk

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Dessert

Cuisine: Chinese

Ingredients: Rice Vegetables

Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 8

Print Recipe


  • 100 gram kabocha meat
  • 100 gram glutinous rice flour (Indonesian: tepung ketan)
  • water
  • 50 gram sago (also known as tapioca pearl)
  • 3 cups coconut milk
  • 50 gram sugar
  • 1 teaspoon salt
  • 2 pandan leaves, knotted


  • Kabocha tang yuan
    1. Place kabocha meat in a microwave safe bowl and microwave on 450 watt for 3 to 4 minutes until you can mash the kabocha into puree with a fork.
    2. Knead together kabocha puree and glutinous rice, adding water only as much as it is needed so you can gather them into a non-sticky dough. The texture should resemble your ear lobes.
    3. Divide the dough into 40 portions and make each into a round ball.
    4. Boil a pot of water, then drop the balls into the boiling water. Once the balls float to the surface, let it cook for another 1 to 2 minutes. Scoop out the balls and place in a bowl filled with ice water. Set aside.
  • Sago
    1. Boil a pot of water, then add the sago. Once the sago turns half way translucent (you should see white dots at the center of each sago), turn off heat, drain, and refresh the sago under cold water. The cooking time for this should be roughly 15 minutes.
    2. Boil another pot of water, then return the sago to the pot. This time cook until the sago is fully translucent. Drain, and set aside.
  • Pandan coconut milk
    1. Boil together coconut milk, sugar, salt, and pandan leaves. Once it boils, quickly reduce the heat to lowest setting, and simmer for 5 more minutes. Turn off heat, discard the pandan leaves, and set aside.
  • To serve
    1. Place some kabocha tang yuan and some sago in a serving bowl, then pour some coconut milk.