Thai Pumpkin in Syrup (Fak Thong Cheum) ฟักทองเชื่อม

Nguyên liệu

• 500 g pumpkin
• 500 ml water
• 200 g sugar
• 200 ml coconut milk
• 0.5 tsp salt
• 1 tbsp rice flour

Cách làm

1. 1

   Peel the pumpkin and slice into bite-sized pieces about 2–3 cm long and 1 cm thick. Use a crinkle cutter if you have it.

2. 2

   Place the pumpkin in a pot with water and sugar. Bring to a boil, then lower the heat and simmer gently for 20–30 minutes, or until the pumpkin is tender but not falling apart. The syrup should be lightly thickened.

3. 3

   In a separate saucepan, add coconut milk and salt. Mix rice flour with 2 tbsp water, then slowly pour it into the coconut milk while stirring. Simmer over low heat until it thickens slightly into a smooth, pourable sauce.

4. 4

   Spoon the pumpkin with some syrup into serving bowls. Drizzle with the warm salted coconut milk and top with toasted sesame seeds if desired.