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Description: Another way to use up left over pumpkin. The pumpkin is cut into pieces and cooked in coconut sauce and topped off with sugar syrup.
Servings: N/A
Ingredients for Pumpkin in Coconut Syrup (Buad Fuk Tong)
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 100g pumpkin
200ml coconut milk
300g sugar
200ml water
¼tsp salt
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Directions for Pumpkin in Coconut Syrup (Buad Fuk Tong)
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1. Peel the skin off the pumpkin and cut into bite sized pieces. 2. Mix the sugar with the water and boil until the sugar dissolves. Add the pumpkin and cook for 10 minutes. 3. In a separate saucepan, simmer the coconut milk with salt for 1 minute and set aside to cool. 4. To serve, place the pumpkin and a little syrup in a bowl and top off the coconut milk.
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