The basis for this recipe comes from Southeast Asia, where the stuffed pumpkin enjoys great popularity, especially in Thailand and Cambodia. Typically, the pudding filling there is prepared with coconut milk, palm sugar, and pandan leaves, if desired.
For our autumnal Thanksgiving menu, we modified our dessert a little and additionally infused it with the cannabis strain “Caprichosa Thai”. With a THC value of 12-16% and its spicy aromas reminiscent of vanilla and cinnamon, this variety fits perfectly into our dessert version.
For the preparation of the dish a pumpkin should be chosen, weighing about 1 kg, preferably with edible peel. For this purpose, for example, the Southeast Asian Custard pumpkin, but also Hokkaido, Sombra, Baby Bear or Sweet Mama are suitable.
We chose a Muscat pumpkin for our version and tickled out its own flavor with a hint of nutmeg in the filling.
- 1 small pumpkin (approx. 1 kg)
- 80 ml thick coconut milk
- 75 g palm sugar
- 1/2 stick of cinnamon
- 1 small pinch of nutmeg -grated
- 2 eggs
- 1,5g decarboxylated cannabis flowers (Caprichosa Thai)
Cut a lid off the pumpkin, about 2-3 inches below the stem base. The inner core is scraped out with a spoon and removed. Now the pumpkin is left to dry in the refrigerator for a few hours. The palm sugar, chopped or grated, is placed in a saucepan along with the cannabis, cinnamon stick and a touch of nutmeg and heated, stirring, until the sugar dissolves. The milk is then poured off through a fine sieve and the solid ingredients are filtered out. Before further processing, the flavored coconut mixture should be allowed to cool completely. The eggs are stirred into the coconut-sugar mixture until well blended. The mixture should not be foamed too much while stirring, otherwise it will collapse a lot during cooking and the result will not be so pretty.
Prepare the steam bath – for this you can either use the Asian bamboo inserts or a steam insert for the saucepan. Heat the water until it boils and steams properly. Set the stove to medium heat.
Pour the liquid mixture through a sieve into the squash. A little space towards the top should be left, as it may be that the coconut pudding rises a little.
Now let the filled pumpkin cook over the water bath for 40-50 minutes. You can test if it is done by testing it with chopsticks. Of course, the cooking time depends on the size of the pumpkin!
When the pumpkin is cooked, let cool and store in the refrigerator until ready to eat. The pumpkin pudding should be served at room temperature.