Golden Winter Squash Pairs with Coconut Milk to Make Colorful Sweet Treats
Kabocha Squash
Numerous new varieties of colorful winter squashes are now available in the fall, but I still favor the Japanese kabocha (which means “little pumpkin”) for my cooking. It has a sweet and nutty flavor, smooth and creamy texture, low water content that does not dilute flavorings in my dishes and none of the stringiness characteristic of many kinds of western pumpkins. Because of these attributes, many of my cooking students have found it to be exquisite for making pumpkin pies for Thanksgiving.
With kabocha, I don’t have to wait until fall to make my favorite pumpkin dishes. It is available most of the year round, from all kinds of markets, including many chain supermarkets. This is because it is a dry squash that grows easily and stores extremely well, sometimes for up to six months in a cool, well-ventilated room.
Cut Open Kabocha Squash
Smaller, flatter and more disc-shaped than the common pumpkin carved at Halloween, kabocha squashes average 2-5 pounds in size. They are eaten by Asians at various stages of maturity. Less-mature, deep green ones with light yellow flesh are cooked as vegetables in stir-fried dishes, curries and vegetable soups. As they ripen, the forest-green peel turns a paler grayish green, tinged with splotches of yellow and gold. Inside, the flesh becomes a brilliant shade of orange-gold, much more concentrated with flavor and natural sweetness. At this stage, these golden squashes make a perfect base for all kinds of irresistible and colorful desserts.
Sliced Kabocha Squash
I am particularly fond of two sweet treats my mother frequently made while I was growing up in Southeast Asia. One recipe (Sweet Soup of Kabocha in Coconut Milk) is given below and the other Sangkaya is found on our recipe page. They are easy to make and delicious, combining the goodness of the “little pumpkins” with the rich flavors of coconut milk. Whenever I come across a beautiful ripe kabocha at the market, I couldn’t resist taking it home to turn into these tasty treats for friends and cooking students. They are delightful in cleaning the palate following a spicy meal.
Select a fully-ripened kabocha with good weight for its size – one splashed with golden hues on a grayish green exterior. But if you are not able to find a ripe one, substitute with any ripe golden winter squash, such as the tasty sweet dumpling, delicalata, kalabasa or buttercup.
See our website for more Thai recipes and more Thai ingredients. You might also enjoy our post on Thai (Sweet) Snacks – Kanom Wahn.
This recipe is also available on our website as
Sweet Soup of Kabocha in Coconut Milk.
Sweet Soup of Kabocha in Coconut Milk (Gkaeng Buad Fak Tong)
Ingredients
Kabocha in Coconut Milk
- 3 cups cut ripe kabocha squash
- 2 cups or one can of unsweetened coconut milk (preferably Mae Ploy brand)
- 2 Tbs. palm or coconut sugar (or substitute with brown sugar)
- 1/4 cup granulated sugar
- 1/4 – 1/2 tsp. sea salt
Cut the kabocha squash in half, scoop out the seeds and peel off the greenish skin. Cut into strips about 2 inches long, 1/2 inch wide and 1/4 inch thick.
In a saucepan, heat the coconut milk with the two kinds of sugar and salt until well blended. (Salt brings out a rich, caramel flavor from coconut milk.) Bring to a boil, add the squash pieces and cook over low to medium heat until tender (about 7-10 minutes). Serve warm for best flavor.
Serves 6 to 8.
Another (sweet) recipe with coconut milk is
Tapioca Black Bean Pudding>.
