Kabocha squash can be used in Thai cooking for making a puree of pumpkin soup or even more popular, the sweet dessert, Sankaya Fok Thong (Thai pumpkin custard). It is also great for Thai pumpkin curry, stir fry, and other Thai desserts (like Pumpkin in Sweet Coconut Cream Sauce).
Kabocha (Japanese pumpkin) is a globe-shaped squash with a skin which is smooth and dark green with pale green stripes. The orange colored flesh is very sweet. Kabocha contains large amounts of vitamin A. The seeds are nutritious as well, full of essential fatty acids.
To prepare, remove seeds and set aside (these can be toasted and eaten salted as a healthy snack). Kabocha can be enjoyed cooked in the same manner as pumpkin or squash. For example, baked or steamed, the pulp is good cooked with butter, brown sugar, and ginger. Cut into chunks to add to vegetable soups.
The type of pumpkin used in Thai cooking is not readily available in the United States, therefore Thai cooks and fruit carvers recommend using the Kabocha squash, as its firm is flesh like the Thai pumpkin and not stringy when cooked.
See examples of how Thais carve pumpkin into beautiful flowers and try some of our Thai recipes for simple, delicious and healthy pumpkin dishes that you may have never tried before.
Pumpkin carving Thai style:
Professional Pumpkin Carving
Carved Pumpkin Zinnia Flower
More Pumpkin Flower Carvings
Thai recipes for pumpkin:
Sankaya (Steamed Thai Pumpkin Dessert)
Stir Fried Pumpkin with Pork
Pumpkin in Sweet Coconut Cream Sauce
Steamed Pumpkin Salad
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