Tuesday, 15 December 2015
Pumpkin, in Coconut Milk - 'Fak Taawng Gaeng Buat' - ฟักทองแกงบวด
One delicious Thai dessert, is Pumpkin in Coconut Milk - 'Fak Taawng gaeng buat'. It is similar in ways, to Bananas in Coconut Milk - 'Kluai Buat Chee', - ฟักทองแกงบวด , but seems to develop a deeper, richer, flavour, when the pumpkin breaks-down, a little.
This is one dessert you'll be making, time and time again.
1 cup x water
½ tspn x salt
2 cups x Pumpkin - chopped into small cubes
⅓ cup x Palm Sugar
½ cup x Coconut Milk - try to limit the amount of fats included.
Skin the pumpkin, remove the seeds, and cube it into pieces of x 1½" x 1½". Add the water and coconut milk to a pot, and heat it over low heat. Add the salt.
Add half of the sugar and taste it for sweetness before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin, and let it boil until cooked. Serve hot, warm or room temperature.
The key to this dish is thinning-down the coconut milk. Coconut milk, or cream, will curdle when boiled. If your Coconut Milk is creamy, dilute it with water.