Many include cooking Thai sweet rice or glutinous rice flour, sugar and coconut milk. However, pumpkin in coconut milk for dessert, a class called "Buada bands", which relates the cooking of vegetables or fruits in coconut milk with sugar.
4 Servings
1 cup water 1/2 teaspoon salt
2 cups pumpkin
1/3 cup palm sugar
1/2 cup coconut milk
Tips and substitutions
I recommend using acorn squash, moschata squash or any other yellow meat squash or cooking pumpkin.
Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".
With water and coconut milk in a saucepan and heat to boil. Salt. I recommend, by half the sugar and wine tasting before you more. If it's too sweet, add more water. Stir to dissolve the sugar. Add pumpkin. Bring to a boil and cook the pumpkin. Serve hot, warm or at room temperature. The key to this recipe is to use the thin coconut milk. The top layer of the coconut milk or cream clotting bring to a boil. When coconut milk is creamy, dilute with water. More information about these and other baked goods and desserts prepared in the same way (KANOMA) Recipes
Tips and substitutions
I recommend using pumpkin, squash or other dishes moschata squash, zucchini or yellow flesh.
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