A sweet, colorful and deliciously easy authentic Thai dessert that will amaze you with it's simplicity and taste.This creamy dessert is not too heavy to finish off a meal and is inexpensive to make as well as quick.The Red Lime Paste can be bought online or if you are lucky at your local Asian store.
1/2cupCoconut Milk Add when pumpkin nearly cooked to adjust consistency
Instructions
Stir red lime paste in water, mix leave it to settle out.
Cut away most of the skin, remove seeds, and cut middle soft flesh near the seeds away.
Slice pumpkin into 1 cm fingers and then rinse off.
When the red lime paste has settled out, add to just cover the pumpkin and leave for 40 mins or 1 hr depending on how crunchy you like the texture of the pumpkin.
Heat coconut milk and mix in the coconut sugar (or brown sugar) until it just starts to boil and then reduce heat. Leave it to simmer a bit to let the sugar completely dissolve into the coconut milk.
Add the pumpkin fingers and stir and then cover with a lid for 5 mins without changing the heat. The cover will increase the temperature and the coconut milk will start to bubble. At that point take the lid off and simmer for 10-15 mins, stirring occasionally,
Taste test and add in as much of the set aside 1/2 cup of coconut milk to make it more creamy to your liking and serve.
Video
Pumpkin in Coconut Milk Sweet Thai Dessert - Kaeng Buat Fak Tong - Easy & Quick Recipe