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Baked Pumpkin With Tender Coconut Salad Recipe
|Red pumpkin||1 Medium|
|Corn flour||100 Gram|
|Brown sugar||200 Gram|
|Pandan leaf||1 Bunch (100 gm) (1 knot)|
|Coconut milk||750 Milliliter|
Serving size: Complete recipe
Calories 4572 Calories from Fat 1799
% Daily Value*
Total Fat 213 g327.1%
Saturated Fat 169.9 g849.6%
Trans Fat 0 g
Cholesterol 1268.9 mg
Sodium 837.3 mg34.9%
Total Carbohydrates 655 g218.4%
Dietary Fiber 49.7 g199%
Sugars 281.8 g
Protein 95 g190.4%
Vitamin A 5938.6% Vitamin C 664.4%
Calcium 112.1% Iron 279.2%
*Based on a 2000 Calorie diet
Beat the eggs and mix in the flour.
Beat this mix into the coconut milk.
Cook very gently until the custard begins to thicken.
Make a hole in the top of the pumpkin and scoop out all the seeds.
Fill the pumpkin with the custard and replace the lid that you cut out from the pumpkin.
Steam the pumpkin for 35 minutes and then allow to cool.
To make the sauce, use the leftover custard and add additional coconut milk.