Pumpkin In Coconut Milk
From tanwiratchada 15 years ago
- 30 minutes to make
- Serves 2
Pumpkin in Coconut Milk or Thai called Fak Tong Gang Buad. In Thailand, pumpkins are available year round. This will make a nice warm dessert in the fall. Many Thai desserts involve cooking rice, sticky rice or flour in sugar and coconut milk. Read more However, pumpkin in coconut milk belongs to a class of dessert called 'gang buad', which refers to cooking vegetables, legumes or fruits in coconut milk with sugar. See less
Ingredients
- 1 cup water shopping list
- 1/2 teaspoon salt shopping list
- 2 cups pumpkin shopping list
- 1/3 cup palm sugar shopping list
- 1/2 cup coconut milk shopping list
How to make it
- Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".
- Add water and coconut milk to a pot and heat over low heat.
- Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water.
- Stir to dissolve the sugar.
- Add the pumpkin. Let it boil and let the pumpkin cook.
- Serve hot, warm or room temperature.
- The key to this dish is using thin coconut milk.
- The top layer of coconut milk or cream will curdle when boiled.
- If your coconut milk is creamy, dilute it with water.
- Tips: I recommend using acorn squash, moschata squash or any other yellow meat squash or cooking pumpkin.
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