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More Thai Desserts

Sweet Soup of Kabocha in Coconut Milk
Gkaeng Buad Fak Tong or Kaeng Buad Fak Tong

A Recipe of Kasma Loha-unchit
Recipe Copyright © 2009 Kasma Loha-unchit.

See Also: Kasma's Blog entry on Kabocha Squash.

(Click image to see larger version.)

Sweet Kabocha SoupIngredients

  • 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.

In 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.

Kasma taught a similar recipe – Asian Pumpkin Simmered in Pandan-Leaf Scented Sweet Coconut Cream Sauce (Gkaeng Buad Fak Tong) – in the Evening Series Advanced Set A-4.

*Because the Thai language has its own script, there are different ways of transliterating Thai into English. The more phonetic version is Gkaeng Buad Fak Tong; the more usual spelling is Kaeng Buad Fak Tong. See A Note on Thai Pronunciation and Spelling.

Recipe Copyright © 2009 Kasma Loha-unchit. All rights reserved.

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