Pumpkin is not only used to cook savory dishes but is also processed into delicious sweet desserts. Let’s cook right away the pumpkin peanut dessert and Cambodian pumpkin dessert as TasteVN shares the recipe with you.
1. Pumpkin Peanut Dessert
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Pumpkin Peanut Dessert Serves 4 – 5 people
Pumpkin 300 gr Peanuts 100 gr (cooked) Coconut milk 200 ml Cassava starch water 50 ml Tapioca flour 150 gr Granulated sugar 150 gr Roasted sesame a little
How to choose good peanuts
- You should choose peanuts that are bright in color, uniform, round, and feel firm to the touch.
- Avoid choosing those with strange colors or moldy, shriveled, or rotten nuts.
- Do not choose peanuts with strange smells or unusual spots on them.
See details:
Cooking the dessert
Place a pot of water on the stove and add the rolled dough to cook until the water boils, and the dough balls become transparent and float, then add 100g of sugar.
Next, add 100g of boiled peanuts and continue cooking until the water boils again, then slowly add 50ml of cassava starch water while stirring with a ladle to prevent the dessert from clumping. Adjust the seasoning to taste; if it is too bland, you can add more sugar.
Finally, add 200ml of coconut milk and stir until it reaches a gentle boil, then turn off the heat.
Tip: To make the dessert water sweeter and tastier, you can replace plain water with fresh coconut water.
Final product
Scoop the dessert into bowls, sprinkle some roasted sesame on top to enhance the aroma and appearance of the dish.
The dessert, once completed, will have a beautiful orange-yellow color from the pumpkin, and biting into the pumpkin pieces will give you a chewy texture, with the enticing aroma from the coconut milk and roasted sesame that will surely make you keep eating.
2. Cambodian Pumpkin Dessert
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Preparation
30 minutes
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Cooking
6 hours
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Difficulty
Medium
Ingredients for Cambodian Pumpkin Dessert Serves 4 – 5 people
Pumpkin 1 fruit Palm sugar 250 gr Coconut milk 200 gr Unsweetened fresh milk 100 ml Chicken eggs 4 eggs Pandan leaves A few (2 – 3 stalks) Salt A little
How to choose fresh ingredients
How to choose fresh chicken eggs:
- You should choose chicken eggs that have a thick, hard shell, dark color, with no cracks on the surface, and select eggs that are of moderate size.
- When held, they feel rough and slightly textured.
- Hold the egg close to your ear and shake it gently; if you don’t hear any sound, the egg is still fresh, but if you hear movement inside, then the chicken egg has been stored for a long time.
See details: Ways to choose fresh chicken eggs
Required tools
How to make Cambodian Pumpkin Dessert
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Prepare the pumpkin
Wash the pumpkin thoroughly, then carefully use the tip of a knife to carve the lid of the pumpkin into your desired shape (square, triangle, round), and then use a spoon to scrape out all the flesh and seeds inside.
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Cook coconut milk
You add 200ml of coconut milk into a pot, then add 100ml of unsweetened fresh milk, 250gr of chopped palm sugar, and 2-3 pandan leaves, then use a whisk to stir gently for the sugar to dissolve.
Place the pot on the stove and add a little salt (about ¼ teaspoon of salt) to enhance the flavor of the coconut milk mixture.
Continue to gently whisk and cook until the sugar has completely dissolved, and the coconut milk mixture turns a light yellow color, then turn off the heat.
Scoop out about 2 ladles of coconut milk into a bowl, this part is for serving with dessert after completion, and keep the remaining part in the pot until it cools.
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Make the egg mixture with coconut milk
You add 3 egg yolks and 1 whole egg (both white and yolk) into a bowl and use a whisk to beat lightly without creating bubbles.
Gently pour the coconut milk mixture from the pot into the egg bowl and then use a whisk to mix well, then strain this mixture through a sieve for a smoother consistency.
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Steam the pumpkin
Put the above mixture into the hollowed-out pumpkin and cover it.
Prepare a pot of boiling water and place the pumpkin in a steamer for about 50 minutes.
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Completion
After the pumpkin is cooked, take it out to cool, then place it in the fridge for 4 – 5 hours.
After that time, take the pumpkin out and cut it into bite-sized pieces.
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Final Product
Serve the dessert on a plate, add a little ice around and then drizzle some coconut milk with palm sugar on top to enjoy immediately.
The Cambodian pumpkin dessert after completion will have the beautiful color of pumpkin, and when you eat it, you will feel the rich flavor from the coconut milk with palm sugar, the pumpkin flesh is soft, and the layer of coconut milk egg is creamy and fragrant. This will surely be a dessert that will captivate you from the very first bite. Wish you success!
Tips for Successful Execution
- For dessert dishes, to avoid them being overly sweet, you should add a little salt; this will help the dessert have a subtle sweetness and not be cloying when eaten.
- The dessert tastes better if you eat it cold.
- If you have leftover dessert, you can keep it in the refrigerator for 1 – 2 days.
How to Choose Fresh and Delicious Pumpkin
- To make the pumpkin dessert tastier, you should choose medium-sized round pumpkins with green skin and orange-red flesh inside; this way, the pumpkin will be chewy and tastier after cooking.
- You should select pumpkins with fresh green stems, and the outer skin should be free of scars or dark spots.
- When holding it, it should feel heavy and firm, with no signs of being soft or slimy.
See details:
Coconut milk
- Canned coconut milk is available in supermarkets, grocery stores, or on e-commerce sites,… this product is also sold at TasteVN, and you should carefully check the packaging and expiration date before purchasing.
- Additionally, you can also look for coconut milk in markets or you can extract it at home to ensure safety.
See details: How to make coconut milk at home
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Just spend a little time and you will have the delicious and attractive pumpkin peanut pudding and Cambodian pumpkin pudding to enrich your family’s dessert menu. Wishing you success in your preparation!
*Refer to the recipe and images from YouTube TasteShare, Diem Pham.
