Thai Pumpkin Pudding, 'Khanom Phuk Tong'

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Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American halloween-style field pumpkin.

Ingredients

1 lb peeled pumpkin (about 2 cups after steaming)
1/2 cup white grated dried coconut
3 tablespoons coconut cream powder
1 cup rice flour
1/4 cup tapioca starch
1/2 teaspoon salt
1 cup sugar
A few drops pandan essence (optional)

Method

Start by mixing the coconut cream powder with 1 1/4 cups warm water, stir well and set aside. Cut the pumpkin into bite size pieces and steam until soft, we recommend the Chinese-style stacked steamer. Blend pumpkin with rice flour and tapioca starch, add sugar, half of the dried coconut, pandan essence (optional) and 1/4 tsp salt. Mix while adding the coconut cream a little at a time. Continue until sugar and coconut cream is dissolved. Pour mixture into a square pan 8 x 8 or use a pie pan as shown below. Sprinkle with the remaining dried coconut and 1/4 tsp salt. Put into the steamer and steam for 30 minutes. Remove, allow to cool, cut the pudding into pieces and enjoy!

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