Hello folks! How have you been? Yes, I know all is not good with the world right now. Our normal lives are in flux and the world seems to be experiencing quarantine and lock-downs. Here in Singapore we have new cases identified daily and social-distancing is swinging into full gear. I really hope that things would eventually get better for us all and may it be soon! But for now, let’s all hope for the best while preparing for the worst. ♥️
Anyways, back to something that everyone needs with or without a pandemic virus looming around. FOOD. Today, I am sharing the perfect recipe, especially for this upcoming Ramadan, for when you need a dessert but do not want to spend too much time in the kitchen. This scorching hot weather we’ve been experiencing has not been helpful either.
Coconut milk is a very commonly used ingredient in Asian cuisine. It is often used in curries, Thai soups and desserts. When I was small, I remember how my mom would mix grated coconut with water and squeezing it hard to obtain coconut milk. Pretty laborious I would say. Nowadays, it is convenient as coconut milk comes ready-made in packets/canned and available all over the supermarkets.
The recipe I am sharing today is inspired from a dessert call Bubur Chacha. Bubur chacha is a medley of sweet potatoes, yam and some colourful glutinous rice dough cooked in coconut milk. It is delicious but definitely more time consuming than this recipe. Normally we would also add some sago pearls to this dessert but this is optional. I want to share this recipe in its simplest form so that non-Asians would give it a try. If you love your pumpkin and coconut, this dessert is a must make.
Simply begin with cutting some pumpkin into cubes and boiling it in water till fork tender. I used palm sugar (Gula Melaka) as the sweetener. It has this smoky caramel, a toffee-ish taste which is perfect for Asian desserts. I am sure you can easily get it in Asian stores. If you are not able to get your hands on palm sugar, you can just use coconut sugar which I noticed has become quite a craze. You can also use a few screwpine/pandan leaves for added fragrance but this is again, optional.
Finally, you add some coconut milk to bring it all together. How easy was that?? I hope you give this Easy 3 Ingredients Pumpkin and Coconut Dessert a try. It is really that simple but totally delicious.
Till our next recipe, stay safe everyone!
- 400g pumpkin, cut into 3cm cubes
- 1 cup thick coconut milk/coconut cream (dilute with 1.5 cups of water)
- 2 discs of Gula Melaka/palm sugar
- Fat pinch of salt
- 2 Screwpine leaves/daun pandan (optional)
- In a pot, boil pumpkin till tender. Drain and set aside.
- In the same pot, add coconut milk, Gula Melaka/palm sugar, salt and pandan leaves if using.
- Once the sugar melted, add the pumpkin and let it come to a soft boil.
- Serve hot or cold, as you like.
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