Stewed fruit is a popular dessert in Thailand. The people of Thailand use coconut milk in great quantities rather than other dairy products for dessert making. Stewed means to cook by simmering or slow boiling. In this dessert, pumpkin is cooked in coconut milk in slow flame. Banana and Melons can be prepared too in this way, even dried beans such as mung beans and black beans. Different varieties of vegetables are also used for this dessert, in that pumpkin is quite common, also Taro (Arbi/colocassia) is another vegetable commonly used for this dessert. It's very easy to make and takes 10-15 minutes to cook. It is also called "four Ingredients Dessert".
I am a big fan of coconut and anything from that fruit, love using coconut milk in my cooking, too. I love the flavour and taste it gives to a certain dish. I am also conscious about the fat content of coconut milk. But after reading this information here, I was quite relieved. So for all of you, who are also concerned like me.........
"Coconut milk is very low in Sodium and very high in Manganese and has a higher amount of Saturated fat, but this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. It does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils."
Stewed Pumpkin in Coconut Cream (Fak Thong Kaeng Buat)
You Need :
Pumpkin : 500 gm.
Coconut milk : 21/2 cup
Sugar : 3/4 cup(adjust according to your taste)
A pinch of salt
Pistachios,chopped : 1/3 cup
How To :
I am a big fan of coconut and anything from that fruit, love using coconut milk in my cooking, too. I love the flavour and taste it gives to a certain dish. I am also conscious about the fat content of coconut milk. But after reading this information here, I was quite relieved. So for all of you, who are also concerned like me.........
"Coconut milk is very low in Sodium and very high in Manganese and has a higher amount of Saturated fat, but this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. It does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils."
Stewed Pumpkin in Coconut Cream (Fak Thong Kaeng Buat)
You Need :
Pumpkin : 500 gm.
Coconut milk : 21/2 cup
Sugar : 3/4 cup(adjust according to your taste)
A pinch of salt
Pistachios,chopped : 1/3 cup
How To :
- Wash the pumpkin and cut off the skins. Scoop out the seeds. Using a sharp knife, cut the flesh into long pieces about more than an inch long and 1/4 inch thick. (As shown in the picture)
- In a heavy bottomed pan, mix together coconut milk, sugar little at a time and salt. When the mixture starts to boil, add the pumpkin and simmer for 10-15 minutes or until the pumpkin is tender(the time varies depending on the firmness of pumpkin). Don't forget to stir time to time.
- Add chopped pistachios, check for the sweetness level, add more sugar if needed and simmer for another 3-4 minutes. Take the pan off heat when pumpkins are soft but not mushy and you have a thick milk sauce.
- You are done. Serve warm not cold. Traditionally, it is also garnished with roasted pumpkin seeds. But I preferred pistachios, it gave a very nice flavour to the dish.
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