Kumara Sago

    40 minutes

    This Malay inspired dessert uses kumara, taro, sago and pandon leaves to make a sweet porridge dessert that can be served hot or chilled. Known in Malaysia as "Bubur".

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    Serves: 4 

    • 1 small orange kumara
    • 1 small yellow kumara
    • 1 small purple taro
    • 3/4 cup pearl sago, rinsed
    • 2 pandan leaves, tie in a knot
    • 1 (440g) tin coconut milk
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 400ml water

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Peel and cut the root vegetables into 2 cm cubes. Steam them until they are just cooked and still firm.
    2. Put the water, salt , sugar and pandan leaves in a saucepan and slowly bring to a boil. Add the sago into the saucepan, lower heat and cook, stirring occasionally until the sago becomes translucent. Add coconut milk and stir.
    3. Add the root vegetables to the pot and cook for a few minutes until they soften slightly but not mushy. Remove pandan leaves, taste and adjust seasoning.


    For a different flavour twist, you can add sliced ginger root to infuse the coconut milk.


    Kumara is know in Australia as Sweet Potato.

    Pandan Leaves

    Pandan leaves can be found at Asian markets, sometimes frozen.

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