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Kasma's Pumpkin in Sweet Coconut Cream Sauce (Kaeng Buat Fak Thong)

The pumpkin in Thailand is perhaps more like a Japanese kabocha squash, but the familiar Western vegetable works just as well for this Thai dessert. Pumpkin is high in beta-carotene, an antioxidant that improves cancer-protective properties. Also this vegetable is a great source of Vitamin A and potassium.

For those with a sweet tooth, Thais have a wonderful dessert of pumpkin in coconut milk.

This delicious kanom or dessert recipe comes from Thai cooking instructor and cookbook author Kasma Loha-unchit.

Ingredients

• 3 cups ripe kabocha Japanese pumpkin (about a pound)
• 2 cups or one large can unsweetened coconut milk (preferably Mae Ploy brand)
• 3 tbsp coconut palm sugar
• 3 tbsp granulated sugar
• 1/4 - 1/2 tsp. sea salt

Preparation

1. Cut the kabocha in half, scoop out the seeds and peel off the skin.
2. Cut the golden flesh into 1/4-inch thick sticks about 1 1/2 inches long.
3. In a saucepan, heat the coconut milk with the two kinds of sugars and salt until well blended.
4. Bring to a boil, add the pumpkin sticks and cook over low to medium heat until tender (6 to 10 minutes).
5. Serve warm for best flavor.

Serves 6 to 8.

Recipe © 1999 Kasma Loha-unchit. Image © 2000 Sangdad Publications.

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• Also see Sankaya, Thai Pumpkin Custard

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