Thai
Thai Pumpkin in Syrup
A delightful Thai dessert featuring tender pumpkin pieces soaked in a sweet, coconut syrup, perfect for enjoying warm or chilled.
Total Time35 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
4
Protein
40
Carbs
10
Fat
5
Fiber
0g
Sodium
Ingredients
- 500g pumpkin, peeled and cut into cubes
- 300ml coconut milk
- 150g sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 pandan leaves, tied into a knot (optional)
- Water for boiling
Instructions
- 1In a pot, bring water to a boil and add the pumpkin cubes. Cook until tender but not mushy, about 10-15 minutes.
- 2Once cooked, drain the pumpkin and set aside.
- 3In a separate saucepan, combine the coconut milk, sugar, salt, vanilla extract, and pandan leaves. Stir over medium heat until the sugar dissolves and the mixture is heated through, do not let it boil.
- 4Remove the pandan leaves and pour the sweet coconut syrup over the cooked pumpkin, allowing it to soak for about 15 minutes.
- 5Serve warm or chill in the refrigerator before serving. Enjoy it on its own or with a sprinkle of toasted sesame seeds or coconut flakes.
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