PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET

     Thai desserts are mainly prepared with Rice, Sticky/Glutinous Rice, Rice Flour, Sugar and Coconut Milk.  This particular dessert - Pumpkin in Coconut Milk called Fak Tong Kaeng Buet in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a  style of cooking Vegetables, legumes/Pulses or Fruits in Sweetened Coconut Milk.
     Pumpkin is a mildly sweet Vegetables and it is a good source of  Beta-carotene and Antioxidant Also this vegetable is a great source of Vitamin A and Potassium.  This Thai Dessert is cooked in Coconut Milk and mildly sweetened. This Pumpkin in Coconut Milk is an easy Thai Dessert which can be prepared within minutes.  Many of the Thai and Malaysian Desserts and Sweets closely relate to Kerala Desserts having most of the ingredients common or similar.  And one commonly used ingredient being Coconut/Coconut Milk followed by Rice/Rice Flour.



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Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20-30 Minutes



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HOW TO COOK STEAMED PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET

 INGREDIENTS

Pumpkin - 2 Cups
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1 - 11/2 Cups
Palm Sugar/Sugar - 1/3 Cup
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)

 

METHOD :

For Pumpkin in Coconut Milk - Fak Tong Kaeng Buet :

• Cut Pumpkin into wedges along the groves.
• Remove the seeds, cut the Pumpkin into 1" Cubes and keep it aside.
• Add Sugar and a pinch of Salt to the Thin Coconut Milk and mix well.
• Tie up a Pandan Leaf (Screwpine Leaf) and add it into the thin coconut milk.
• Boil the Thin Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Add Pumpkin Cubes to the Coconut Milk and cook on a flame.
• Cook until Pumpkins turn soft.
• Pour in the Thick Coconut Milk and boil for another 2-3 minutes on a very flame.
• Switch off the flame.
• Discard the Pandan Leaf (Screwpine Leaf).

NOTES:

• Acorn Squash, Moschata Squash, Butternut Squash or any other Yellow flesh Squash, Yellow Cooking Pumpkin or Winter Squash suits best for this Thai Dessert.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
• This Dessert should not be very creamy, it should be in a slightly thin consistency.
• Can use Coconut Cream instead of Coconut Milk.