Japanese Squash (Kabocha) and Tapioca Dessert

Ade made a wonderful dessert with Japanese squash and tapioca pearls. Japanese Squash is also known as Japanese Pumpkin or Kabocha.

Japanese Squash is rich in beta carotene (as in all red-orange colour fruit), iron, vitamin C and potassium. It also has small traces of calcium, folic acid and minute amounts of vitamin Bs.


The Japanese Squash and Tapioca Dessert is very similar with ‘Sei Mei Lo’ (in Cantonese) which is made with honey dew instead. Everyone in the community kitchen loves this dessert. It is a sure keeper.


  • 1 Japanese Squash, about 2 lbs
  • 1 liter water (4 cups)
  • 3/4 cup tapioca pearls
  • 3/4 cup crystallized cane sugar


Click on Read More for the instructions.


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Tapioca Pearl Tart

Heidi made a Tapioca Pearl (Sago) Tart for dessert. The Tapioca Pearl Tart is best eaten cold as the tapioca will be more chewy when chilled.


The translucent tapioca looks like little pearls, very delicate and soft but it has a chewy texture unlike it’s look.


The salted egg yolk and sweet yellow mung bean paste filing complements one another well.


Sago Layer:

  • 400g tapioca pearl (soak in 6 cups of cold water for 6 hours, drain)
  • 50g coconut cream powder
  • 1 cup sugar
  • 1 tablespoon wheat starch
  • 1 tablespoon tapioca starch
  • 1 tablespoon vegetable oil


  • 1 cup yellow mung beans
  • 2 oz butter
  • 4 tablespoons sugar
  • 4 salted egg yolk (cut into quarters)


Click on Read More for the instructions.


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