Sweet Coco Pumpkin with Pandan Leaves
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Today is all about the Kabocha pumpkin. The skin of these smallish gems are mostly green and with a flare of orange. You’ll find them all over Asia and Oceania, including this week’s Global Table – Kiribati. Technically I think they’re a squash – like butternut. The inside looks just like the vibrant orange of a butternut, in fact.
Servings
6 people
Servings
6 people
Sweet Coco Pumpkin with Pandan Leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Today is all about the Kabocha pumpkin. The skin of these smallish gems are mostly green and with a flare of orange. You’ll find them all over Asia and Oceania, including this week’s Global Table – Kiribati. Technically I think they’re a squash – like butternut. The inside looks just like the vibrant orange of a butternut, in fact.
Servings
6 people
Servings
6 people
Ingredients
  • 5 cups kabocha squash , cubed
  • 15 oz coconut milk (1 can)
  • 1/3-1/2 cup sugar
Servings: people
Units:
Instructions
  1. First, deal with the pumpkin. You might as well turn on a good radio show – this might take a while. Any labor of love does… (1) Cut the pumpkin in half and remove seeds. (2) Cut each half into strips. (3) Peel the strips (4) Cut the strips into cubes.
  2. Now for the fun part. Tie about 5 pandan leaves into in a knot (you can add more to taste). I found mine in the frozen section at Nai Hai Asian Market. The pandan leaves give the most haunting flavor to sweets – absolutely indescribable (at best I’ll say they are sweet, green and soft – floral and intoxicating the way a good vanilla extract can be – but yet so, so different), but once you’ve had it you can detect it in just about anything. Now, add pumpkin and pandan to medium pot with a steady stream of coconut milk and a heavy sprinkling of sugar snow… Cover and simmer gently for 20 minutes or until tender. Taste and add more sugar as desired.