Sweet Soup of Kabocha in Coconut Milk – (Gkaeng Buad Fak Tong)
A Recipe of Kasma Loha-unchit
Recipe Copyright © 2009 Kasma Loha-unchit.
Ingredients
- 3 cups cut ripe kabocha squash
- 2 cups or one can of unsweetened coconut milk (preferably Mae Ploy brand)
- 2 Tbs. palm or coconut sugar (or substitute with brown sugar)
- 1/4 cup granulated sugar
- 1/4 - 1/2 tsp. sea salt
Pick Cut the kabocha squash in half, scoop out the seeds and peel off the greenish skin. Cut into strips about 2 inches long, 1/2 inch wide and 1/4 inch thick.
6In a saucepan, heat the coconut milk with the two kinds of sugar and salt until well blended. (Salt brings out a rich, caramel flavor from coconut milk.) Bring to a boil, add the squash pieces and cook over low to medium heat until tender (about 7-10 minutes). Serve warm for best flavor.
See Also: Kasma's Blog entry on Kabocha Squash.
Recipe Copyright © 2009 Kasma Loha-unchit. All rights reserved.