Thai Pumpkin in Syrup (Fak Thong Cheum) ฟักทองเชื่อม
Fak thong cheum is a sweet Thai pumpkin dessert simmered in syrup with coconut milk. It’s no-bake, vegan, and gluten-free!
Equipment
- Knife and cutting board
- Medium pot for simmering the pumpkin
- Spoon
- Saucepan for making the coconut milk topping
Ingredients
- 500 g pumpkin
- 500 ml water
- 200 g sugar
- 200 ml coconut milk
- 0.5 tsp salt
- 1 tbsp rice flour
Instructions
- Peel the pumpkin and slice into bite-sized pieces about 2–3 cm long and 1 cm thick. Use a crinkle cutter if you have it.
- Place the pumpkin in a pot with water and sugar. Bring to a boil, then lower the heat and simmer gently for 20–30 minutes, or until the pumpkin is tender but not falling apart. The syrup should be lightly thickened.
- In a separate saucepan, add coconut milk and salt. Mix rice flour with 2 tbsp water, then slowly pour it into the coconut milk while stirring. Simmer over low heat until it thickens slightly into a smooth, pourable sauce.
- Spoon the pumpkin with some syrup into serving bowls. Drizzle with the warm salted coconut milk and top with toasted sesame seeds if desired.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 326kcal | Carbohydrates: 61g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 309mg | Potassium: 533mg | Fiber: 1g | Sugar: 53g | Vitamin A: 10641IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 3mg
