Stewed Pumpkin in Coconut Cream recipe
information
stewed fruit is a popular dessert in Thailand. Use the firm-textured Japanese kabocha pampkin for this dish, if you can. bananas and melons can also be prepared in this way and you can oven stew sweetcorn kernels or pulses such as mung beans and black beans in coconut milk.
Any pumpkin can be used for this dish, as long as it has a firm texture. Jamaican or New Zealand varieties both make good alternatives to kabocha pumpkin.
ingredients
1 kg (2 1/4 lb) kabocha pumpkin
750 ml (1 1/4 pint) 3 cups coconut milk
175 g (6 oz) granulated sugar
pinch of salt
pumpkin seed kernels, toasted, and mint sprigs, to decorate
750 ml (1 1/4 pint) 3 cups coconut milk
175 g (6 oz) granulated sugar
pinch of salt
pumpkin seed kernels, toasted, and mint sprigs, to decorate
method
1. Wash the pumpkin skin and cut off most of it. Scoop out the seeds.
2. Using a sharp knife, cut the flesh into pieces about 5 cm (2 in) long and 2 cm (3/4 in) thick.
3. In a saucepan, bring the coconut milk, sugar and salt to the boil.
4. Add the pumpkin and simmer for about 10 - 15 minutes until the pumpkin is tender. Serve warm. Decorate each serving with a mint sprig and a few toasted pumpkin seed kernels.
2. Using a sharp knife, cut the flesh into pieces about 5 cm (2 in) long and 2 cm (3/4 in) thick.
3. In a saucepan, bring the coconut milk, sugar and salt to the boil.
4. Add the pumpkin and simmer for about 10 - 15 minutes until the pumpkin is tender. Serve warm. Decorate each serving with a mint sprig and a few toasted pumpkin seed kernels.
serving amount
serves 4-6
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