Stewed
fruits are popular desserts in Thailand. Any pumpkin can be used for this dish,
as long as it has a firm texture. The Japanese kabocha pumpkin is recommended.
Ingredients
1 kg
Kabocha pumpkin
750 ml
Coconut milk
175 g
Granulated sugar
-
Pinch of salt
-
Pumpkin seed kernels, toasted
-
Mint leaves to garnish
Method :
Wash pumpkin surface (skin) and cut off most of
it, then scoop out the seeds.
With a sharp knife, cut pumpkin flesh into
pieces approx. 5 cm long and 2 cm thick.
In a saucepan, bring to a boil the coconut milk,
sugar and salt.
Add the pumpkin pieces and simmer for approx. 10
- 15 minutes or until tender.
Serve warm, garnish with some toasted pumpkin
seeds and mint leaves.
Tip: Jamaican
or New Zealand pumpkins make good substitutes to kabocha
pumpkins. Banana and melons can also be prepared in this way and
you can even stew sweetcorn kernels.
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