The variety of squash used in Laos for desserts is cucurbita moschata. A variation of this recipe is to use ripe banana instead of pumpkin.
For 4 persons
Ingredients
400 g pumpkin, cut in pieces
100 g rice flour
200 ml of coconut milk
150 g of sugar
½ teaspoon of salt
4 tablespoons of peanuts (unsalted) or hazelnuts (optional)
Method
Grill peanuts or hazelnuts for 10 minutes. Crush them roughly in a mortar and set aside.
Steam the pumpkin pieces for 30 minutes. Puree.
Mix the coconut milk, flour and salt in a bowl. Stir in the sugar, pumpkin puree and peanuts or hazelnuts.
Pour the mixture into a mould and put in the oven at 150°C for 45 minutes. Leave to cool before serving.
