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Kabocha Tang Yuan and Sago in Pandan Coconut Milk

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

Kabocha Tang Yuan and Sago in Pandan Coconut Milk

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 8

Print Recipe


  • Kabocha tang yuan
  • 100 gram kabocha meat
  • 100 gram glutinous rice flour (Indonesian: tepung ketan)
  • water
  • Sago
  • 50 gram sago (also known as tapioca pearl)
  • Pandan coconut milk
  • 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.
Indonesian Pantry
Indonesian Kitchen


  • elly elly says:

    hi anita :) i love your cooking :) I made this dessert today and its good :) i love it, i added jackfruit hehe...i thought you stopped writing, because you hadnt been writing new ones for a while. I am glad you are back :) I learn alot from your blog. Never stop writing. Many thanks :)

    • Anita Anita says:

      Hi Elly, thanks for the support. Waaa... I never thought of adding jackfruit, that would really be delicious, I think I am going to try doing so myself :)

  • GwenC GwenC says:

    Hi Anita, I saw this recipe and really like to try it. I have one question about the glutinous rice. Do you mean the rice grain or flour? Thank you.

    • Anita Anita says:

      Hi Gwen, I meant flour. Thanks! I have updated the recipe. :)

  • Milky Milky says:

    I don't think I've ever had this particular dessert soup before, but it has a great array of flavors, textures, and it was generally really comforting. It's also really convenient because you can make the balls ahead of time (I froze mine).

    I tried my tang yuan with canned pumpkin and filled them like in the Wendang Ronde recipe. There's really no comparison to fresh kabocha, but it still came out a beautiful orange with a sweet vegetabl-y flavor. I also used 1 tsp of pandan extract in lieu of fresh pandan. My tapoicas took a longer time to cook, but there's many different sizes and types at the market, so I just used my eye to watch for the "white dot", which was helpful for me since the ones I bought were super-cheap and had no cooking directions lol.

    Anyway, if you're not cooking for a crowd, it's also really easy to boil a few balls in one pot, then reheat the coconut milk in the same pot and add the ready-boiled tapioca, making one or two servings with very little fuss. This recipe ticks a lot of my boxes; it's fun to make the tang yuan, and even more fun to eat dessert~

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