Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)
Ingredients
- 6 cups (1 1/2 litres) water
- 1kg pumpkin
- 1 cup (220g) sugar
- 1/2 teaspoon salt
- 4 cups (1 litre) coconut milk
- 1 cup (250ml) coconut cream
Preparation
1. Skin and seed the pumpkin. Cut into 2cm chunks.
2. Mix the sugar, salt and coconut milk in a saucepan then bring to a boil. When the sugar has dissolved add the pumpkin and cook until tender.
3. Add the coconut cream and heat until hot. Remove from the heat.
4. Pour into bowls and serve. This dessert tastes good hot or cold.
Serves: 6
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