Greetings all my dear friends of Foodies Bee Hive. Today’s recipe is Pumpkin porridge. It can be called as Khmer dessert which make from coconut milk 🥥. I made this dessert for several times when I am free after school.

I got these pumpkin from local market because when it comes to local market most vegetables and fruits are affordable and natural which people grow it by their own.

This dessert isn’t just pretty in their looks. But I can tell you that they will be just as delicious and healthy. So glad to share this pumpkin porridge with you that I hope you will enjoy!

Ingredients ✍️

• Pumpkins
• Coconut milk
• Tapioca
• Salt, sugar

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This time I use different coconut milk brands. I never try this before, but I hope it turns out good as the one I used to use. I like using tapioca also called “Saku” in this pumpkin porridge because they offer the beauty and colorful in our desserts to look pretty in each bowl.

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👩‍🍳 How to make Pumpkin porridge 🎃

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STEP 1  

Take 2g of tapioca cover with water. I soaked this tapioca about 20 minutes make sure that it soft enough for us to cook. When ready to use, use a fine mesh strainer to drain off the water and set the soaked tapioca aside.

I use this long curly tapioca for this recipe, but pearl sizes are okay too. The difference in sizing, besides the size of the tapioca is soaking time and cooking time.

STEP 2  

I choose medium size of these three pumpkin since I didn’t find the big one. I often wash it as soon as I get it home so that there is no dirt on the skin anymore. If you don’t, the dirt (which has spores in it) will cause the pumpkin to rot.

Wash the pumpkin to remove any dirt from the outside. Trim off the stem, then cut the pumpkin in half through the top.

To remove the seeds: You can use a knife or spoon to remove all the seeds and stringiness from the center of each pumpkin half.

To remove the pumpkin skin: we use a sharp vegetable peeler to remove the skin of the pumpkin do that from flat cut end to flat cut end end in long inch-thick strips.

Last step is optional, you can prefer the size of pumpkin as you like make sure to cut it into pieces.

STEP 3  

This time we boil water in a small pot. I use 3 cup of water. When the water boiled hard we pour the coconut milk into a small pot and heat over medium-high heat until the coconut milk boiling, about 5 minutes.

Make sure to watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning in our pot.

STEP 4  

When the coconut milk boiled hard, we transfer all the pieces of pumpkin into this pot make sure that our pumpkin is already dry.

STEP 5  

The coconut milk is boiled, so we add sugar into this pot. I add about 4 tablespoon of sugar. You can add as much or less as you prefer. I prefer using palm sugar as my natural sweetener, but I can’t find it in my kitchen now.

You can pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine. Feel free to adjust sweetness to taste!

STEP 6  

We mix coconut milk and sugar make sure to allow the sugar melt in the pot. Actually about 5 minutes it will become a delicious combination which you can taste it.

STEP 7  

Bring curly tapioca to boil again make sure to cover it with a lid and turn the heat down to medium low. Cook covered for 5 minutes and stirring it occasionally to prevent sticking in the pot.

We need to use a lot of water when cooking curly tapioca, as they are quick to absorb water and also very starchy. If we don’t use enough water may cause them to become starchy. Now, we just simmer it about 5 minutes to make it softer.

Whisk constantly over low heat. As you whisk, the mixture will begin to thicken so that our dessert will change color to the yellow one. Continue stir it again and again about 3 minutes more and our recipe will be cooked.

Place our dessert on a plate. You can choose any plate that you want. I would recommend you to use a kind of glass bowl. Our dessert will look more attractive but I only use the normal one since it doesn’t exist in my house.

I like to serve each bowl with adding more shredded coconuts on top for a tasty and freshly coconut desserts.

I hope you guys enjoy this tradition pumpkin dessert. It turns out so good. A delicious desserts to enjoy with our family.