Nata De Coco (as I like it very much too) or you may use canned longan fruit. It tastes as good. For an extra touch of colour, I added in some homemade tapioca starch jelly as well.
4 cups pumpkin puree (from about 1 kg of pumpkin)
4-5 cups water
100gm rock sugar
5 pandanus or screwpine leaves
1 canned Nata De Coco
Homemade Tapioca starch jelly
Combine sugar, water & pandan leaves and bring it to boil or till sugar dissolved. Then add in pumpkin puree and let it cook over medium heat for another 15 mins or till the fragrant. Once it's ready, off the heat and add in tapioca starch jelly. Serve warm with Nata De Coco.