Thai Coconut Dessert with Steamed Pumpkin Recipe
Delicate pieces of pumpkin steamed and topped with a sweet coconut sauce make a simple, traditional Thai dessert. It’s light, naturally sweet and beautifully fragrant with coconut. In Thailand it’s often served after a spicy meal to soothe the palate.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- pumpkin (e.g. hokkaido or butternut) - 500 g
- coconut milk kokosowe z puszki - 250 ml
- palm sugar trzcinowy - 3 tablespoon
- salt - 0.25 teaspoon
- cornstarch or potato starch - 1 tablespoon
- water - 1 tablespoon
- desiccated coconut - 2 tablespoon
Main Ingredient:
pumpkin
Preparation
- Peel the pumpkin (if you use hokkaido you can leave the skin on), remove the seeds and cut into bite-sized pieces, about 3 cm.
- Prepare a pot for steaming: pour water into the pot and place a steamer insert or sieve on top so it doesn’t touch the water. Arrange the pumpkin pieces on the insert in a single layer if possible.
- Steam the pumpkin for 12–15 minutes from the moment the water boils, until tender but not falling apart. Check with a fork – it should slide easily into the flesh.
- In a small saucepan, mix the coconut milk, sugar and salt. Place over low heat and warm, stirring, until the sugar dissolves and the sauce is hot but not boiling.
- In a small bowl, mix the starch with 1 tablespoon of cold water until smooth and lump-free.
- Pour the starch mixture into the hot coconut milk, stirring constantly with a spoon or whisk. Cook over low heat for 1–2 minutes until the sauce slightly thickens to the consistency of a thin custard.
- Transfer the steamed pumpkin to bowls or small plates.
- Pour the hot coconut sauce over the warm pumpkin. If you like, sprinkle the top with desiccated coconut.
- Serve the dessert warm or at room temperature.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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