Thai Pumpkin in Syrup (Fak Thong Cheum) ฟักทองเชื่อม
Fak thong cheum is a sweet Thai pumpkin dessert simmered in syrup with coconut milk. It’s no-bake, vegan, and gluten-free!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g pumpkin
- 500 ml water
- 200 g sugar
- 200 ml coconut milk
- 0.5 tsp salt
- 1 tbsp rice flour
Instructions
- 1
Peel the pumpkin and slice into bite-sized pieces about 2–3 cm long and 1 cm thick. Use a crinkle cutter if you have it.
- 2
Place the pumpkin in a pot with water and sugar. Bring to a boil, then lower the heat and simmer gently for 20–30 minutes, or until the pumpkin is tender but not falling apart. The syrup should be lightly thickened.
- 3
In a separate saucepan, add coconut milk and salt. Mix rice flour with 2 tbsp water, then slowly pour it into the coconut milk while stirring. Simmer over low heat until it thickens slightly into a smooth, pourable sauce.
- 4
Spoon the pumpkin with some syrup into serving bowls. Drizzle with the warm salted coconut milk and top with toasted sesame seeds if desired.