- 400g pumpkin, cut into 3cm cubes
- 1 cup thick coconut milk/coconut cream (dilute with 1.5 cups of water)
- 2 discs of Gula Melaka/palm sugar
- Fat pinch of salt
- 2 Screwpine leaves/daun pandan (optional)
- In a pot, boil pumpkin till tender. Drain and set aside.
- In the same pot, add coconut milk, Gula Melaka/palm sugar, salt and pandan leaves if using.
- Once the sugar melted, add the pumpkin and let it come to a soft boil.
- Serve hot or cold, as you like.
