Fug Tong Gang Buad (Pumpkin in Coconut Milk)
INGREDIENTS:
1 cup water
½ teaspoon salt
500 g. pumpkin
1/3 cup of palm sugar
½ cup of coconut milk
½ teaspoon salt
500 g. pumpkin
1/3 cup of palm sugar
½ cup of coconut milk
METHOD:
1. Skin the pumpkin, remove the seeds, and julienne into pieces of 2” x ½” x ½”
2. Pour water and coconut milk to a pot and heat over low heat. Add salt.
3. Add some of the sugar and taste it before adding more. If it becomes too sweet, add more water. Keep stirring.
4. Add the pumpkin when all sugar is dissolved and let it boil until the pumpkin cooks.
5. Serve hot or warm.
1. Skin the pumpkin, remove the seeds, and julienne into pieces of 2” x ½” x ½”
2. Pour water and coconut milk to a pot and heat over low heat. Add salt.
3. Add some of the sugar and taste it before adding more. If it becomes too sweet, add more water. Keep stirring.
4. Add the pumpkin when all sugar is dissolved and let it boil until the pumpkin cooks.
5. Serve hot or warm.
Tips: use thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it by adding more water.
