Kasma's Pumpkin in Sweet Coconut Cream (Kaeng Buat Fak Thong)
The pumpkin in Thailand is 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. If you have a sweet tooth you'll enjoy this wonderful Thai dessert (or Kanom) recipe of pumpkin in coconut milk from Thai cooking instructor and cookbook author Kasma Loha-unchit.
- 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
- Cut the kabocha in half, scoop out the seeds and peel off the skin.
- Cut the golden flesh into 1/4-inch thick sticks about 1 1/2 inches long.
- In a saucepan, heat the coconut milk with the two kinds of sugars and salt until well blended.
- Bring to a boil, add the pumpkin sticks and cook over low to medium heat until tender (6 to 10 minutes).
- Serve warm for best flavor.
Serves 6 to 8.
Recipe Copyright © 1999 Kasma Loha-unchit; Image © 2011 Prajak Hitjan/123RF.com