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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-
By Justina Lee
In my many years of experience with cooking Thai cuisine, "Fug Tong Gang Buad" or also known as pumpkin in coconut milk, is probably the easiest and quickest to prepare in less than half an hour. Whether you're a beginner or seasoned cook, this Thai dessert never fails to impress.
Unlike most desserts that are calorie-
Pumpkin is not only a great source of Vitamin A and potassium, it is also high in beta carotene, an antioxidant that promises cancer protective properties. If you are craving for something sweet after meals, this is definitely a good alternative for you to consider.
Pumpkin in Coconut Milk Thai Dessert Recipe
To serve 4 to 6 people, you will need these ingredients:
2 cups or 500g of fresh pumpkin. I recommend using Acorn squash or Moschata squash.
1
cup of coconut cream, which is available at international aisles in your local supermarket.
4
cups of coconut milk. It is usually in the same aisles as coconut cream. If you cannot
find, all you have to do is to buy 1 or 2 packets of coconut cream (depending on
the content weight) and add enough water to make it 4 cups.
¾ cups of Palm sugar. If you are unable get hold of any, substitute with brown sugar
but it will not taste as good. Palm sugar is favoured because it is coarser and less
processed than the regular white, it has a more smoky fragrant aroma and creates
a molasses-
Unused portion of Palm sugar needs to refrigerated. If it is still moist and soft, take care to keep it from direct heat; exposure to air encourages mould growth. If mould starts to appear, remove the top half about half an inch. The rest of the Palm sugar is safe to use.
½ teaspoon of cinnamon powder and ½ of sugar mixed together.
How to make pumpkin in coconut Thai milk dessert
Skin your pumpkin and halve it to remove seeds. Slice the golden flesh into pieces
approximately ¼ inch thick and 2 inches long. Rinse slices well and set aside.
In
a saucepan, pour in coconut milk and sugar; mix these together. Over a medium heat,
cook until the sugar has completely dissolved and return it to a boil. Now, lower
to medium heat and add in your pumpkin slices.
Cook the pumpkin until tender, about
6 to 10 minutes. At this crucial stage, be careful not to overcook or the pumpkin
texture will be too soft and dissolve in the coconut milk. You will end up with thick
milk which is not smooth for enjoyment. If it is too creamy, dilute with water.
Add
coconut cream and boil again. Remove from heat and let it cool off slightly.
Spoon
the mixture into small pretty bowls; sprinkle a little of cinnamon and sugar mix
over it.
" Fug Tong Gang Buad" can be enjoyed warm or chilled. If you like or in a mood for
a richer flavour, top this pumpkin dessert with a dollop of whipped cream. I prefer
mine to be chilled especially after a hot spicy dinner, and that makes a perfect
finish to any Thai meal!
Pumpkin in Coconut Milk (Fug Tong Gang Buad) Thai Dessert
Candied Pumpkin in Brandy Syrup
Sinfully rich dessert with a grown-
Refreshingly good! Not too heavy and great for family get-
Wonderful taste; lightly flavored with a touch of cinnamon. Pumpkin cake is great anytime of the year!
Deliciously rich creme brulee recipe with only 10g of carb per serving. Great for diabetics and those on diet!
Bring back the old good days with this incredibly tasty potong ice cream. Easy to make!
With hints of honey and subtle coconut flavor, these tasty kaya swirl cupcakes are
moist and fluffy. Easy-
Taste so good that your die-
Diwali Mithai (traditional sweets) to delight your family and friends. Great as gifts!
