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Baked Pumpkin With Tender Coconut Salad

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  Red pumpkin 1 Medium
  Corn flour 100 Gram
  Eggs 6
  Brown sugar 200 Gram
  Pandan leaf 1 Bunch (100 gm) (1 knot)
  Coconut milk 750 Milliliter
  Salt 1 Pinch

Place the coconut milk, pandan leaf, brown sugar and salt in a pot and heat until just simmering.
Beat the eggs and mix in the flour.
Beat this mix into the coconut milk.
Cook very gently until the custard begins to thicken.
Make a hole in the top of the pumpkin and scoop out all the seeds.
Fill the pumpkin with the custard and replace the lid that you cut out from the pumpkin.
Steam the pumpkin for 35 minutes and then allow to cool.
To make the sauce, use the leftover custard and add additional coconut milk.

Recipe Summary

South American
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4572 Calories from Fat 1799

% Daily Value*

Total Fat 213 g327.1%

Saturated Fat 169.9 g849.6%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 837.3 mg34.9%

Total Carbohydrates 655 g218.4%

Dietary Fiber 49.7 g199%

Sugars 281.8 g

Protein 95 g190.4%

Vitamin A 5938.6% Vitamin C 664.4%

Calcium 112.1% Iron 279.2%

*Based on a 2000 Calorie diet


Baked Pumpkin With Tender Coconut Salad Recipe