Pumpkin In Coconut Milk Recipe

pengat labu

Ingredients :

600 g	Orange-skinned pumpkin
150 g	Palm sugar, coarsely chopped
500 ml	Thick coconut milk
2 pieces	Pandanus leaves (daun pandan) see screwpine
-	Salt

Method :

Peel pumpkin and cut into bite-sized chunks and set aside.
Rake pandanus leaves with a fork and tie each into a knot.
In a saucepan, put the pandanus leaves, palm sugar, coconut milk and salt.
Heat gently, uncovered, stirring constantly to stop the coconut milk curdling.
When palm sugar is dissolved, add the pumpkin and cook uncovered over low heat for another 15 minutes, stirring several times, until pumpkin is tender but not mushy.
Serve warm or at room temperature.

Asian Melting Pot

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