This is like candy! It's a sweet and warm treat my grandma would make us. It's simmered in coconut milk and palm sugar and it's heaven. With fall season here, it's perfect timing. You can make this to your preference (more or less sweet), but the recipe provided is just how the Khangsengsings' love it!
Ingredients:
1 medium to large Kabocha
2 cup Water, divided
1 can Coconut Milk
Salt to taste
2 cups Palm Sugar
2 tbsp Brown Sugar
Instructions:
Slice Kabocha into small pieces, remove all the seeds and add into a large pot.
Add in 1 cup of water and boil on high heat and slightly covered.
In a separate sauce pan, boil 1 can of milk and 2 cups of palm sugar until the the sugar is fully melted.
Once its boiling, add in 1 cup of water to the coconut sugar mixture with a dash of salt. Mix well and pour over the kabocha.
Add in brown sugar, stir and continue to boil on medium heat for about 1 hour. Make sure to check on your kabocha and give it a little stir so it doesn't burn. Leave it slightly covered if you are watching closely, it tends to boil over! If you'll be running around the house, boil it without a lid.
Once the Kabocha is tender it's ready to eat!
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