Friday, October 29, 2010
Creamy Spiced Pumpkin & Banana Dessert
It's almost Halloween, and I'm obligated to put up something cheesy and clichéd, such as...a pumpkin post.
Plus, I received half a small pumpkin from SC's mom, and I didn't feel like stir frying it as much as she'd like me to...so I whipped up this weird version of Indonesian kolak.
It does have coconut milk in it, but instead of palm sugar, I used normal caster sugar, and instead of pandan leaves for fragrance, I used nutmeg, cinnamon and cloves.
Weird it is.
- half a small pumpkin, cut into bite size chunks
- one large (super duper ripe, the skin should be all black) emperor banana, cut into a few sections
- 200 ml coconut milk
- hot water, a pinch of salt, sugar, cinnamon, nutmeg, and cloves
Cook pumpkin chunks in hot water, some sugar (adjust the amount of sugar to suit your taste) and spices until tender, add coconut milk, a pinch of salt, adjust the amount of sugar and spices in necessary, add banana chunks, consume hot or cold.
...preferably in a slutty (or not ^_*) Halloween outfit.