Tuesday, September 3, 2013

Classic Thai Cooking Class, Melbourne

Pumpkin in Coconut Milk

Pumpkins are plentiful and relatively cheap. There are many Asian pumpkin recipes that you can find and I’m going to share with you a simple desert recipe – Asian pumpkin in coconut milk. You can serve it hot or cold depending on the weather or the way you like.


500 g pumpkin, peeled and cut into pieces (1.5 cm- 2 cm)
2 cups water
2 cups coconut milk
80 g palm sugar or to taste
¼ teaspoon salt

Bring pumpkin, water, coconut and palm sugar to the boil. When it starts boiling, turn to medium and continue to boil for 8 minutes or until the pumpkin is soft and add the salt. Serve hot in winter or cold with ice cubes in summer.

Serve 4

Note: I like to use jap pumpkin in this recipe because it is easy to cook. You can use sugar instead of palm sugar if you don’t have it.

More details of Classic Thai Cooking Class visit www.jeanasiancooking.com.au

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