Ingredients
Method
- Add plenty of water to a medium saucepan and bring to a boil over high heat. Once the water has boiled, reduce the heat to medium-high, add the tapioca pearls, and stir gently with a spoon to prevent them from sticking.
- Cook for 20 minutes, then remove the pot from the heat and cover it. Let the tapioca pearls sit in the hot water for 10 more minutes, until they are almost completely transparent, which means they are cooked through.
- Pour the cooked tapioca pearls (sago) into a fine mesh strainer to drain the water, then rinse them with cold water. At this point, the tapioca pearls should be completely transparent. Fill a large bowl with cold water and place the strainer with the tapioca pearls on top so that they are submerged for 15 minutes.
- Place the drained tapioca pearls in a large, deep serving dish. Add the pumpkin purée, cinnamon, nutmeg, coconut milk, evaporated milk, and condensed milk. Mix well with a large spoon until all the ingredients are completely combined.
- There are two options for serving: cover the dish with plastic wrap and refrigerate for 4 hours, or add ice to the mixture to cool it faster. Once the sago is thoroughly chilled, serve in individual cups and enjoy.