Pumpkin in Coconut Syrup ( Buad Fuk Tong )


Another way to use up left over pumpkin, the pumpkin is cut into pieces and cooked in a coconut sauce and topped off with sugar syrup. This is typical Thai flavours.

Ingredients for 2 People
100 gms Pumpkin
200 ml Coconut Milk
300 gms Sugar
200 ml Water
1/4 Teaspoon Salt

1. Peel the skin off the pumpkin and cut into bite sized pieces.
2. Mix the sugar with the water and boil until the sugar dissolves. Add the pumpkin and cook for 10 minutes.
3. In a separate saucepan, simmer the coconut milk with salt for 1 minute and set aside to cool.
4. To serve place the pumpkin & a little syrup in a bowl and top off the coconut milk.

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