Asian-Recipes : Sweets & Desserts - Stewed Pumpkin in Coconut Cream Recipes

Stewed Pumpkin in Coconut Cream Recipe
Sweets & Desserts Recipes

Stewed fruit is popular dessert in Thailand. Use the firm-textured Japanese kabocha pumpkin for this dish, if you can. Bananas and melons can also be prepared in this way and you can even stew sweet corn kernels or pulses such as mung beans and black beans in coconut milk.

Ingredients

1 kg/2 1/4 lb
750 ml/11/4 pint/3 cups
175 g/6 oz

kabocha pumpkin
coconut milk
granulated sugar
pinch of salt
pumpkin seed kernels, toasted, and
mint sprigs, to decorate

Method:

Wash the pumpkin skin and cut off most of it. Scoop out the seeds.
Using a sharp knife, cut the flesh into pieces about 5 cm/2 cm long and 2 cm/3/4 in thick.
In a saucepan, bring the coconut milk, sugar and salt to the boil.
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.

Serves 5

Tip : 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.

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Last updated :09 Jun 2008

Wash the pumpkin skin and cut off most of it. Scoop out the seeds.

Using a sharp knife, cut the flesh into pieces about 5 cm/2 cm long and 2 cm/3/4 in thick.

In a saucepan, bring the coconut milk, sugar and salt to the boil.

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.