100gram Pumpkin-Chunky chopped
120ml Thai coconut milk
100ml Water (Optional)
1tbs Coconut sugar
1tbs Granulated sugar
– Cook the chopped pumpkin in the microwave for 3 minutes.
– Put the Thai coconut milk, coconut sugar, granulated sugar into the pan.Use the medium heat. Stir gently.
– Once the coconut milk boiled. Quickly add the cooked pumpkin into the same pan,then turn the heat down to simmer for 10 minutes.
-Add the salt and stir gently. Then add the water if the consistency becomes too thick. Simmer for further 5 minutes.
-Enjoy this creamy pumpkin pudding whilst it is lovely and warm.
– This lovely vegan treat inspired by ‘Gang-Buat-Phug-Tong‘
-I like pumpkin slightly all dente outside and soft inside. However, feel free to cook it a bit longer if you would prefer it soft.
-Click this link if you fancy other Vegan Thai food