Thai Pumpkin Pudding "Khanom Phuk Tong"

[onyx]

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)


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. 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!

Recipe taken from: Import Foods

[Mandy]

Yummy! What does the pandan essence taste like?

[marasri]

That pie makes me miss Phanni, My Thai step mother. She could sure cook.

[onyx]

Yummy! What does the pandan essence taste like?

you can use vanilla extract instead. 5 drops pandan essence = 1 t. vanilla extract.

as for what it tastes like.. well, i don't really know how to describe it. it goes really well with coconut & is very common in south asian cooking.. instead of vanilla, they use pandan leaves or essence.. it's in a lot of thai & filipino dishes. it's worth trying, if you wanna try something different, but if not then vanilla works just fine.

That pie makes me miss Phanni, My Thai step mother. She could sure cook.

awwww, i'm sorry - thai food is very yummy, indeed.