serves
4
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Veggie Express
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ½ Kent pumpkin, peeled and cut into 6 cm wedges, then those wedges halved across the middle
- 500 g brown sugar
- 200 g white sugar
- 1 litre water
- 2 sticks cinnamon
- 4 slices ginger
- 1 pandan leaf
- 400 ml coconut cream
- ½ tsp salt
- lime wedges, to serve
Cooling time: 30 minutes
Instructions
- Combine the pumpkin, sugars, water, cinnamon and ginger in a large heavy-based saucepan and bring to a simmer. Cover with a cartouche and leave the lid open a crack and simmer for 45 minutes, or until the pumpkin is very tender and the liquid has reduced to a syrup. If the liquid has not reduced to a syrup by the time the pumpkin is tender, gently remove the pumpkin and continue to cook before returning pumpkin to cool to room temperature in the syrup.
- In a separate small saucepan, bring the coconut cream to a simmer with the pandan leaf and salt, then allow to cool to room temperature as well.
- Serve the pumpkin with the salted coconut pandan cream, spiced syrup and a wedge of lime.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Veggie Express
