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Really simple and really delicious Thai dessert
Sangkhaya Fakthong (Custard Pumpkin
This popular Thai dessert is so easy to make.
1/3 cup of palm sugar
Pinch of salt
1 cup of coconut cream
Cut the top of a pumpkin and remove the seeds and most of the soft pulp. In a mixing bowl lightly beat the eggs then add the sugar, salt and coconut cream and stir until well blended. Then pour the mixture back into the pumpkin and cook in a steamer for twenty minutes or until the pumpkin is set.
This makes enough for four servings.
1 tbs olive oil
1 brown onion chopped
2 tsp ground cumin
The remaining pumpkin
4 cups of vegetable or chicken stock
A dollop of yoghurt or cream
1 clove of garlic
Heat the oil, cook the onions and garlic until golden and add the cumin, stir for one minute. Add the pumpkin and stir to coat it, add the stock and simmer for 20 minutes. Put the liquid in a blender and whizz until smooth. Then add the yoghurt or cream before serving.