Thai Pumpkin Pudding
Experience Southeast Asian flavors with this vegan, gluten-free pumpkin pudding (kanom phakthong). Steamed or baked, it's creamy and custardy, perfect for dessert. Pumpkin and coconut shine in this...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Cooking tools:
- Steamer pot
- Steamer basket
- Pie dish
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Roasting pan
- Chef's knife
Ingredients
- 1 (15 oz/ 425g) can pumpkin puree or 1 2/3 cup cooked and pureed fresh pumpkin
- ½ cup (71g) rice flour
- 2 tablespoons (14g) tapioca starch (or 1 tablespoon corn starch)
- 2/3 cup (143g) brown sugar or palm sugar (can be adjusted to taste)
- ¾ teaspoon salt
- 1 (13.5 oz/ 400 ml) coconut milk
- 1 cup (120g) scraped coconut or unsweetened flake coconut (divided)
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