Ingredients :

• 1 Yellow kabocha squash, medium size
• 200g Wong Coco Nata de Coco Cubes
• 200ml Wong Coco Nata de Coco Cubes syrup water
• 200ml Coconut milk
• 1/2 pack Powdered agar-agar
• 1/2 tsp Pandan essence

Method :

• Make a hole on the top portion of the squash; pitted and left whole.  Rinse well. Steam the squash for 30 minutes or until cooked; set aside.
• Mix Wong Coco Nata de Coco Cubes syrup water, powdered agar-agar and coconut milk.  Bring to boil over low heat.
• Add pandan essence; stir to dissolve.  Add Wong Coco Nata de Coco Cubes; stir well.
• Pour agar-agar mixture into steamed sugar apple.  Chill inside a fridge until pudding is hardened.
• Cut squash sugar apple; serve.