This Layered Coconut Water Jelly is a refreshing Malaysian vegan Dessert.

Coconut Water Jelly is one of my favourite desserts. I make this 5 ingredient aromatic dessert because it’s so refreshing and has many health benefits. A Vegan Jelly made with vegan gelatine (agar-agar). My go to refreshing delight which cools me down during hot Summer days. In fact, I enjoy it even during Winter!

Coconut Water Jelly Ingredients

Coconut Water, Coconut Cream or Rich Coconut Milk, agar-agar powder, sugar and the Pandan Leaves (aromatic screw pine leaves).

You can get these from your supermarket and If any are unavailable, you can get them from Asian Supermarkets or Thai/Malaysian online stores.

Coconut Cream/Coconut Milk

The best coconut cream is from Malaysia and Thailand.

I use a brand sold here in the UK which is just as good, ‘Kingfisher rich and creamy coconut milk’. It’s probably from one of these Asian countries and packed in the UK. (can shows as ‘packed’ in the UK).

Coconut Water

If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.

You can get Fresh Coconuts from an Asian Supermarket or opt for the ready ones in cartons. I usually use the ready ones and my go to brand here in the UK is Vita Coco as it is low in calories yet has a lovely natural sweetness to it.

Pandan

If you are unable to find Pandan leaves, you can substitute with a pandan extract/essence/paste. Some extracts are clear and others have it’s green hue

Available As: fresh, frozen, and dried leaves and paste, extract, and powder.

Place of Origin: Southeast Asia

Distinctive Flavour and Aroma: sweet and floral

Also known as Fragrant Screwpine leaves or Vanilla Grass or Fragrant Plant.

Nothing beats using the leaf itself though. Pandan leaves are known for their sweet aromatic fragrance. The fragrance of the Pandan Leaf reminds me of home (Malaysia) every time. It envelopes the whole house to the point that it lures my husband into the kitchen from his home office in hopes that whatever I was preparing, was ready for his tummy lol.

Pandan is a herbaceous tropical plant that grows abundantly in Southeast Asia. I use it to lend a unique taste and aroma to flavour desserts, drinks and savoury dishes. You can get Pandan leaves fresh, frozen, as well as dried.

Pandan Leaves can also be used to wrap food such as chicken or sticky rice. The leaves impart these foods with an aromatic note and make the food look appealing. The paste, extract, and powder, tint the ingredients with a green hue while contributing a lovely flavour.

Agar Agar

If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.

This ingredient is also known simply as agar, is a gel-like substance derived from red algae. It’s found in powder, flake and strips form and can be mixed with liquid and simmered to act as a thickening agent for desserts, soups and sauces alike.

Agar is a popular alternative to gelatin because it’s plant-based, flavourless and suitable for most diets. It also has a higher melting point than gelatin, making it ideal for use as a solid medium in the laboratory.

Benefits of Agar Agar

Agar is an effective Vegan Gelatin Substitute. It supports satiety, strengthens bones and helps prevent Anemia. Agar is low in calories yet high in fiber. Contains manganese, magnesium, folate and iron. It may also help improve digestive health, aid in weight loss and keep your blood sugar stable.

Equipment

You just need 2 small heavy bottom pots, ladels, and your mould. I use a clear rectangular pyrex dish with measurements 9″ x 6″. You can use any type of mould. Cocktail glasses are great too for making individual servings. They make the perfect party item.

How do you make the Layered Coconut Water Jelly?

The process is actually very simple. First, you boil the creamy coconut jelly in one pot and then the clear coconut water jelly in the second pot. It’s then a matter of working fast to assemble the 2 into layers and setting them in the fridge. Easy Peasy!

If you like coconut, then why not try these other vegan coconut desserts

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles.

Zesty Orange Coconut popsicles

Vegan Coconut Rice Porridge

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Layered Coconut Water Jelly – Vegan and only 5 Ingredients

A Malaysian traditional yet simple 5 ingredient aromatic dessert. It’s actually Coconut Jelly made with a vegan gelatine (agar-agar). A refreshing delight with a wonderful fragrance of the Pandan Leaf (Screwpine Leaf).

Course Dessert, Party Food, Snack

Cuisine Malaysia, South East Asia, Thailand

Diet Diabetic, Vegan, Vegetarian

Keyword Coconut, Coconut Cream, Coconut Water, dessert, diabetic friendly, Jelly, Pandan Leaf, Refreshing, vegan, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Setting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories

Ingredients

Coconut Milk Layer

• 1 cup coconut water
• 1 cup coconut milk
• 5 Tbsp sugar. (I used Erythritol) Adjust to your taste
• 1 ½ tsp agar agar powder
• 1 pandan leaf Aprox 6 inches
• A pinch salt

Coconut Water Layer

• 2 cups coconut Water
• 3 Tbsp Sugar. (I used Erythritol) Adjust to your taste. If the coconut water is naturally sweet then you do not need much sugar/sweetener.
• 1 ½ tsp agar agar powder
• 1 pandan leaf Aprox 6 inches of

Instructions

Coconut Milk Layer

• Add coconut water to a small pot, then sprinkle on agar agar powder and stir to mix.
• Add coconut milk, sugar, salt, and pandan leaf. Bring to a boil, stirring frequently. Once it comes to a full boil, the agar powder should be completely dissolved.
• If you want to add coconut meat to this layer, you can add it at this point and bring the mixture to a boil one more time.
• Lower the heat to the lowest setting to keep it warm and not set. Keep the pot covered while you make the other layer. Make sure it’s just barely simmering and not boiling away.

Coconut Water Layer

• In another small pot, add coconut water and agar agar powder and stir to break up the powder. Add sugar and pandan leaf, then bring to a boil, stirring frequently.
• Once it boils, check to see that there aren’t any tiny little grains of agar powder still floating around. Keep the mixture hot and covered just like the coconut milk layer.

Assembly

• I made 5 layers for this recipe but You can just make a simple 2 layer Jelly or however many layers you wish. I made 3 layers of white (⅔ cup each) and 2 layers of clear (1 cup each).

If you are using same number of layers and measurements as me, then :

• First layer : pour a white layer into the dish and spoon off any bubbles, then refrigerate just until the top has set about 5 minutes.
• You can test this by gently tapping the layer with your finger, and if it’s no longer liquid and doesn’t stick to your finger, it’s ready for the next layer.
• 2nd Layer : Make sure the clear layer is steaming hot, pour it over the back of a spoon carefully, letting it drip gently onto the edges of the first layer. If you pour too quickly, it’ll break or ‘dent’ the first layer. Refrigerate again just until the top is set about 7 minutes.
• Repeat with the remaining agar mixture, making sure that you keep both mixtures hot and covered while you wait for it to set. If for whatever reason it has gone cold, you can simply reheat it when you are ready to pour.
• Once you’re finished, let the jelly refrigerate for at least 2 hours so it is nice and cold when you serve it. Enjoy!

Notes

If you have a strong gas stove you might have a hard time getting the heat to stay very low, in that case you can keep it off heat and covered, and reheat it to boiling right before you use it.

If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.

I use a clear rectangular pyrex dish 22cm by 16cm but you can use any kind of mould. You can even make individual ones in cocktail glasses.

Optional: If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.

The post Coconut Water Jelly – Easy, Vegan and 5 Ingredients! appeared first on Sweet Sharings.

I love the Asian version, Kheer, similar to the Turkish rice pudding but these call for whole milk and granulated sugar which spike my blood glucose levels sky high. So I tried this alternative vegan version with plant based milks and Natural Sweetener instead and loved it. A healthy guilt-free sweet dessert!

Vegan Coconut Rice Pudding goes well with :

Any chopped fresh or dried fruit of your liking.

Blueberry or other berry puree/jam/compote

Toasted nuts : Almond Flakes, Pistachios, walnuts etc.

Cinnamon

Many are now health conscious and opt for honey or agave as an alternative too. If you prefer your pudding really creamy then I suggest going for full-fat Coconut milk instead of Light. The added cashew or almond milk usually adds to the creaminess though.

Other Vegan Coconut Recipes

You may like these vegan, sugar-free and dairy-free desserts too!

Turkish Pumpkin Candy Dessert

Quick no bake Yogurt cheesecake in a glass

Summer Fruit Cobbler

Layered Coconut Water Jelly

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles

Zesty Orange Coconut popsicles

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Vegan Coconut Rice Pudding

A less watery and more exciting in flavour than traditional rice pudding. This Vegan Coconut Rice Pudding is sugar-free, dairy-free and so versatile with many variations of toppings to suit all tastes.

Course Dessert, Snack

Diet Diabetic, Halal, Vegan, Vegetarian

Keyword coconut milk, comfort, dairy-free, dessert, diabetic friendly, gluten-free, rice, sugar-free, sweet, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 171kcal

Ingredients

• 150 g Pudding rice or short grain or brown rice. – I usually use brown rice (lower calorie), with extra liquid added to get it nice and soft.
• 400 ml Can full-fat coconut milk. – I use Light coconut Milk (lower calorie) but much tastier with full-fat.
• 250 ml Any plant based milk of your choice. (Almond/Cashew/Oat). – I used cashew milk as it tastes closest to dairy milk.
• 3 tbsp Natural sweetener of your choice. You can use Coconut sugar/light brown sugar/maple syrup or even honey. – Less or more according to personal taste. I used Sukin Gold Erythritol brown sugar and Skinny Maple Syrup, both 0 calorie.
• 1 tsp ground cinnamon
• 2 tsp vanilla extract – optional
• 1 pinch salt – optional
• ¼ cup chopped raisins – optional

TOPPING VARIATIONS:

• any chopped fresh or dried fruit of your liking
• Any Fruit or Berry Puree/sauce/compote/jam
• Toasted Almond Flakes, Walnuts, Pistachios
• Cinnamon

Instructions

• Rinse and drain the rice well.
• Place rice and coconut milk in a heavy-based saucepan and bring to the boil for 5 minutes. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to avoid rice from sticking to the bottom of the pan.
• Add in vanilla extract, cinnamon, milk of choice, and mix well (You can add in the raisins and salt here as well if using). Continue to cook for another 10 minutes or until rice has absorbed most of the milk. If milk dries up before rice is cooked through, you can add a little extra milk or some water.
• If you'd like it a little more creamier add another 1/2 cup of milk/coconut milk. Add sugar or sweetener and stir until dissolved. Stir frequently at this point to avoid sticking.
• Remove from heat and let cool for at least 5 minutes before serving.
• Serve hot or cold in bowls topped with the topping of your choice.
• As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Notes

TIPS

You can also cook the rice pudding in a casserole, in an oven preheated to 180°C, fan 160°C, gas 4. Stir the ingredients together well, cover and cook for 55 minutes, stirring halfway. Remove the lid for a further 20 minutes to create a crisp, golden topping. Check during the last few minutes as each oven is different.

I chop raisins so the flavour of raisins are released into the pudding to improve taste.

For added creaminess, just add a little bit of milk over the top or a dollop of whipped coconut cream.

As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Nutrition

Serving: 250g | Calories: 171kcal | Carbohydrates: 23.3g | Protein: 3.4g | Fat: 7.7g | Saturated Fat: 4.9g | Sodium: 0.08mg | Fiber: 1.2g | Sugar: 0.6g

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

The post Vegan Coconut Rice Pudding appeared first on Sweet Sharings.

3 simple ingredients, coconut milk, fresh blueberries and natural Sweetener. Though you can use sugar, honey or agave, I always opt for sugar-free with skinny maple syrup and erythritol due to my Diabetes. Whichever sweetener you choose, just be sure to taste as you go along to suit you own taste and liking. 

NOTES and TIPS on Creamy Blueberry Coconut Popsicles :

You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours. 

If you want a layered look, layer the popsicles as follows: add 2 tablespoons puréed fruit, then set in a freezer for about 20 minutes. Once the first layer has semi-frozen, remove from the freezer, then add 2 tablespoon coconut milk mix, set in the freezer for about 20 minutes, and repeat the process. 

Remove the popsicles from their moulds. For an easy release, place the popsicle moulds into a pot or bowl of warm water for about 20 seconds. 

Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

OTHER VARIATIONS :

Dairy-Free Chocolate Coconut Popsicles

Zesty Orange Coconut Popsicles

Sugar-free Mango Coconut popsicle

Dairy-Free Chocolate Coconut Popsicles

Serves : 6

1 can coconut milk (400g)

1 tablespoon natural unsweetened cocoa powder

3 tablespoons sweetener. Add more to suit your personal taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Zesty Orange Coconut Popsicles

Serves 6

1 can coconut milk

1 ¼ cups freshly squeezed orange juice (295 mL)

2 tablespoons sweetener. Add more to suit your taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Sugar-free Mango Coconut popsicle

Serves 6

1 can coconut milk full-fat

2 ripe mangoes or about 2 cups frozen mango

sweetener to taste. (you can use sugar, honey or maple syrup too)

Chop and add mango to blender. Add coconut milk to blender and blend well. Pour the mango blend into popsicle moulds.
Freeze for about 2- 4 hours. When ready to serve, put each mould under running water for few seconds then wiggle the popsicle out.

ENJOY!!

If you like coconut, then why not try these other vegan coconut desserts :

Vegan Coconut Rice Porridge

Layered Coconut Water Jelly

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Creamy Blueberry Coconut Popsicle

These treats are sugar-free, dairy-free, and made with only 3 ingredients! Easy grab-and-go breakfast for summer, or a cool treat for any time of day.

Course Dessert, Snack

Diet Diabetic, Halal, Low Calorie

Keyword blueberries, coconut milk, dairy-free, gluten-free, Ice Lollies, popsicles, sugar-free, Summer Treat, vegan, vegetarian

Prep Time 10 minutes minutes

Servings 10

Calories 98kcal

Ingredients

• 600 ml

  full fat coconut milk


• 3 tbsp Natural sweetener. You can also use honey/agave/maple syrup/sugar if you desire. I used Erythritol Natural Sweetener 0 GI, 0 calorie

BERRY PUREE OR SAUCE

• 300 g fresh or frozen fruit I used fresh blueberries. You can use mixed berries too or any other fruit.
• 3 tbsp Natural Sweetener. You can also use granulated sugar/maple syrup/honey/Agave I used Skinny maple syrup and Erythritol

Instructions

• In a large bowl or measuring jug add coconut milk and choice of sweetener.  Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside. (now is the time to adjust to your desired sweetness level).
• Make the berry sauce or puree by combining the berries with the remaining 2 tablespoons of sweetener in a small heavy bottom pot. Place over medium heat and cook until the berries start to break down. Stir and continue cooking until it reaches a jam-like consistency.
• * You can use the back of a wooden spoon or a fruit masher to mash the berries. Once the jam-like consistency is reached, remove the blueberry sauce from the heat.
• Place a tablespoon of the coconut mixture in each popsicle mold.  Add a tablespoon of blueberry sauce. Top with another tablespoon coconut milk. Continue alternating until the popsicle mould is nearly full. Alternatively, you can blend the puree together with coconut milk and pour into moulds.
• Place the top on the mould and add the popsicle sticks.  Freeze 4-6 hours. Once the popsicles are set, place the mould on counter for few minutes to loosen popsicles for removal.
• If you are using silicon moulds, remove immediately once set. Remove the popsicles and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row of popsicles. Do not store in moulds as it will be very difficult to remove.

Notes

Note:

You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours.

Remove the popsicles from their moulds. For an easy release, place the popsicle molds into a pot or bowl of warm water for about 20 seconds only. 

Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

Nutrition

Calories: 98kcal

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

The post Creamy Blueberry Coconut Popsicles appeared first on Sweet Sharings.

Turkish Pumpkin Candy Dessert from Ottoman times. I made this simple recipe with minimal effort yet maximum satisfaction. After trying so many sweet pumpkin desserts last Autumn, I concluded that only savoury pumpkin dishes were for me. Well, I changed my mind after trying this Turkish sweet. I tried my hand at it for the first time in Autumn (2021) and it was simply Love at first Taste!! A friend from my Alma Mater suggested I try making Kabak Tatlisi and ever since then, it has become our favourite Autumn Dessert. It’s still a favourite during Winter even!

Diabetic Friendly, Vegan and Gluten-Free.

Never had pumpkin as a dessert on its own? Forget about your classic pumpkin pie and make this super easy Turkish Sweet Delight. This Turkish Pumpkin Candy Dessert will be a hit with your family especially during the holidays. Being Vegan, gluten-free and so easy to make, my recipe is also Diabetic friendly with a couple of tweaks.

Calorie Conscious?

I substituted sugar with Erythritol and clotted cream with Creme Fraiche (need to watch my calories and sugar GI levels). It still turned out sooo good! Ever since this new discovery, we have had it every week. The bonus part of this dessert is that with reasonable portions, it did not disrupt my blood glucose levels.

While being a super easy recipe with a basic of only 3 ingredients, you can enhance the flavour with the addition of ginger and a couple of other spices. It’s all a matter of personal taste and preference. You even have a choice of optional garnishing (tahini, clotted cream, creme fraiche) and coarsely chopped nuts as a final topping (walnuts and pistachios).

How to prepare and clean a pumpkin.

Mature pumpkins are best to use for kabak tatlısı. If the skin is tough, use a knife to peel the pumpkin. Vegetable peelers are better for younger, thinner-skinned pumpkins and squashes. Cut the pumpkin in half, and scrape out the seeds and pulp with a large metal spoon.

Lay the pumpkin halves flat side down, and cut in half again, repeat until you have the required amount of segments.

Save the seeds. Remove the seeds from the pulp, and rinse. Pat dry, place on a baking tray in a medium-hot oven, and bake for 10 minutes. I use toasted pumpkin seeds in oats, yogurts, salads and my favourite is garnish for Pumpkin Soup. 

How to make Turkish Pumpkin Candy Dessert.

There are 2 options to make this dessert, on stove top or in the Oven.

Place pumpkin pieces in a large heavy bottom pot in one layer and sprinkle spices (optional) and sugar over. cover and set aside overnight for best results. Minimum 6 hours. Pumpkin juices will be released and dissolve the sugar.

Method 1 : Boil pumpkin cubes in it’s juice till soft but not mushy. Cool and serve with choice of garnishings and toppings.

Method 2 : Place pumpkin pieces in one layer on a baking tray and pour it’s juice over it. Bake for 30 mins. Cool and serve with choice of garnishings and toppings.

How To Serve Turkish Pumpkin Candy Dessert.

You can serve the candied pumpkin with the following options :

A dollop of clotted cream or creme fraiche, A drizzle of tahini paste, Coarsely chopped Nuts OR go all out and have a bit of everything! My husband loves it with creme fraiche and pistachios and I enjoy it with tahini sauce and walnuts.

Other Pumpkin Recipes

Try another Turkish Dessert : Muhallebi (Mahalabia) Milk Pudding

Prefer a Savoury Pumpkin Dish instead? Try Savoury Sweet Pumpkin Fry (Labu Masak Cili)

As always: If you liked this recipe please give us a rating and/or let us know what you think by leaving a comment below.

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

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Turkish Pumpkin Candy Dessert

Never had pumpkin as a dessert on its own? Forget about your classic pumpkin pie and make this Turkish Pumpkin Candy Dessert instead. It will be a hit with your family especially during the holiday season. Vegan, gluten-free and so easy to make! If you liked this recipe, please leave a ratng below.

Course Dessert

Cuisine Asian, Turkish

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword candy, dessert, diabetic friendly, gluten-free, make ahead, Pumpkin, super easy, sweet, turkish, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

resting time 8 hours hours

Total Time 40 minutes minutes

Servings 4

Calories

Equipment

• 1 Large heavy bottom pot OR oven pan
• 1 Large Sharp knife

Ingredients

• 450 gm pumpkin – weight after cleaned
• 1 cup sugar I used Erythritol (diabetic friendly)
• 1-2 tablespoons tahini/clotted cream/creme fraiche
• 1 thumb size ginger julienned and optional
• 1 stick cinnamon small stick and optional
• a few cardamom pods crushed and optional
• Pistachios or walnuts for garnish crumbled and optional

Instructions

• Peel, wash and cut the pumpkin. Remove seeds and clean the fibrous parts out. Cut the pumpkin into desired wedge/cube sizes or rectangular pieces of about 1×2 inches (3×5 cm)
• Place the pumpkin pieces and spices in a large heavy bottom pot, preferably a Dutch oven. The pot must be large because the maximum number of pumpkin pieces must touch the bottom in a single layer.
• Sprinkle sugar and choice of spices if any over the pumpkin pieces.
• Cover with lid and set aside overnight or at least 6 hours. Best results always overnight and especially so if using erythritol instead of sugar.
• The pumpkin pieces will release their juice during the sitting time, so there is no need to add extra water while boiling it. If the juices do not almost cover the pieces, then add just a little water. I have never had to add any water.

Method 1

• Place the pot with pumpkin cubes on stove and bring it to a boil on medium high heat. Once it starts to boil, immediately lower heat to medium low and leave uncovered.
• Simmer until soft but not mushy. Let it cool completely in the same pot.

Method 2

• Preheat oven at 180C/375F. Place the pumpkin cubes/slices on a baking pan in one layer. Pour the juice over pumpkin slices. Bake for 20-30 minutes until tender. Let it cool completely.

After pumpkin pieces have been Cooked.

• Once cooled, transfer to an airtight container or covered dish. Refrigerate for minimum 30 minutes to an hour. Can be served hot too but most commonly served as a cold dessert.
• Serve with a drizzle of tahini sauce OR a dollop of clotted cream OR creme fraiche. It's a matter of personal taste and diet preference.
• You can optionally garnish it with crumbled pistachio or walnuts.

Notes

This dessert is so versatile, you can serve it with a choice or all of the suggested garnishig and toppings. It’s just a matter of personal taste.

If you are diabetic or need to watch your calorie intake :

1. substitute sugar with Erythritol or similar.
2. substitute clotted cream with creme fraich

 

The post Turkish Pumpkin Candy Dessert. Super Easy 3-Ingredient Kabak Tatlisi. appeared first on Sweet Sharings.

I have tried a number of pumpkin dishes this season, from sweet to savoury. It has come to my conclusion that apart from a spiced pumpkin soup or seasoned roasted pumpkin wedges for snacks, nothing beats good old simple savoury dishes. I find this super easy and fast Savoury Sweet Pumpkin Fry to be the best for me. All season I have made pumpkin cheesecakes, muffins and pies, even a pumpkin loaf. Seriously, I do not know what the hype is all about with the sweet dishes. Maybe I am getting too old or maybe I am just 100% Malaysian at heart with spicy tastebuds. 

CRAVING

Many years ago, one of my relatives served this simple savoury dish with chapati. The memory of it came to me last month and ever since then it became an obsession and craving. I just had to have it, so I asked Yazreena for her mum’s recipe. It is now my favourite pumpkin dish and it’s the simplest of them all. I really like ‘Labu masak cili’ (translated as ‘pumpkin cooked with chilli’). Making this dish is simple and fast. After having it for dinner and leftovers for breakfast, I still want more. I simply can’t get enough of it just yet!

INGREDIENTS

Sweet Pumpkin or Butternut Squash, Shallots, Garlic, Chillies and scallions for garnish. The recipe calls for a little ground dried prawns for flavour too. It’s a Malaysian thing and it does give an amazing flavour, though I know it is an acquired taste for many people. You may wish to omit the dried prawns, but I feel it then loses it’s authentic flavour.

BIRD’S EYE CHILLIES VS REGULAR RED CHILLIES

Although I prefer savoury dishes, I am unable to handle the cili padi part of it (birds eye chillies). The level of spicy is really a personal thing, so I just tweaked the chilli part in the recipe, to suit my taste. Instead of bird’s eye chillies, I added a little chilli powder, smoked paprika, and 2 deseeded red chillies for it’s flavour. Deeeelicious! Another minor unintentional tweak was that I added in 1 roasted sweet potato as well. I had this extra sweet potato from the day before which I had roasted for snacks but never got round to eating! It added an extra sweetness to the savoury dish and I have to admit, it was really good. My husband loved it so much that he had a second helping but with Rice instead of Chapati.

HOW TO PREPARE

First peel and cut pumpkin into cubes and set aside. You may season and oil it to roast beforehand if you wish. I did this the first time round so I did not have to boil it after adding to the other ingredients. The second attemp was the way of the original recipe and I find that both ways turned out the same. Slice Shallots and garlic. Wash and pound the dried prawns. Chop/slice chillies and scallions. I deseeded the chillies. Season as to your personal taste. I added a little hot chillie powder and smoked paprika. (Scroll down for the detailed recipe and print version)

Heat 2 tablespoons vegetable oil in a pan/pot and fry the shallots till limp but not browned. Add the rest of ingredients and fry till the aroma comes out. Add the pumpkin cubes and 1-11/2 cups water and bring to a boil. Lower heat and cover to simmer till pumpkin is cooked and soft. Add more water a little by little if it dries up before pumpkin is cooked. Cook it till all water dries up unless you wish for a little gravy if serving it with Rice. Add in a bunch of chopped scallions the last 2 minutes of cooking and reserve some for garnish. Best served with Chapati.

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Savoury Sweet Pumpkin Fry

This Savoury dish is super easy to make. It is best cooked with sweet pumpkin or butternut squash. It can be served with rice or roti, but goes superbly well with chapati!

Course Dinner, Lunch

Cuisine Asian, Malaysian

Keyword Butternut Squash, Malaysian, Pumpkin, Pumpkin Fry, Savoury, Savoury Sweet, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories

Ingredients

• 2-3 tablespoons vegetable oil I used rapeseed oil
• 500 grams sweet pumpkin or butternut squash I used 1 very small butternut squash and 1 sweet potato
• 1-1.5 cup water
• 8 shallots sliced
• 3-6 cloves garlic I used 6
• 1-2 tablespoons Dried prawns optional – wash and pound/grind
• 2 Bird's Eye Chillies or Red Chillies. I used 2 deseeded red chillies. Add/change to suit your taste.
• 1 bunch scallions chopped
• 2 teaspoons hot chili powder optional and use to suit personal taste
• 2 teaspoons smoked paprika powder optional and use to suit personal taste
• Salt to taste

Instructions

• Heat oil in pan/wok/pot
• Fry shallots till limp but not brown.
• Add in garlic, dried prawns, chillies, chilli powder and smoked paprika. Fry till browned.
• Add in the pumpkin cubes and water. Lower heat to low and cover. Let it cook on low heat till pumpkin is cooked, checking and stirring occasionally. Add more water a little by little if it dries up before pumpkin is cooked.
• Add a bunch of chopped scallions during the last few minutes of cooking and reserve some for garnish. Cook pumpkin is soft. Most of the water will evaporate, making this a dry fry.
• Season with salt to taste. Garnish and Serve hot.
• Best served with Chapati.

Notes

1. Add or lessen chillies to suit your taste.
2. Dried prawns may be ommited due to allergies or for a vegan dish, but then it will lose it’s authentic flavour. 
3. Most of the water will evaporate, making this a dry fry.

If you have tried this recipe, do let me know how it turned out! Tag @sweetsharings on instagram and mention #sweetsharings in a hashtag.

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