Thai Pumpkin Pudding Pie

Also known as “Kanom Fuktong Nung”, this is a Thai dish in which mashed pumpkin is mixed with rice flour and coconut milk, then steamed. It is a rich pumpkin dessert with a hint of coconut.

Ingredients (serves 4-6):

10 oz. kabocha pumpkin or butternut squash, peeled and diced (large)
3/4 cup rice flour
1/4 cup sugar
3/4 cup coconut milk
1/8 tsp. salt

Topping:

3-4 Tbsp. finely shredded unsweetened coconut

You will need a 7 inch diameter cake pan.

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

Place pumpkin in a medium microwavable bowl and microwave at high for 5-6 minutes or until fork tender. Mash pumpkin with a masher or fork until smooth.

2

Line bottom of the cake pan with parchment paper.

Mix mashed pumpkin from step 1 with rice flour, sugar, coconut milk and salt. Then pour the mixture into the cake pan.

4

Add 6-1/4 cups of water to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the HIGH position.

5

Carefully place cake pan at the center of the skillet.

Cover the cake pan with aluminum foil. Cover skillet with lid and turn the control lever to HIGH. Once it reaches a boil (or when steam begins to rise from the gap between the pan and the lid), reduce heat to 320ºF, and steam for 15 minutes. Check the doneness by inserting a skewer. If it does not come out clean, continue to cook 5 more minutes and check again. Add more water if the water level is low. Be careful of the hot steam.

7

When it is cooked through, turn the control lever to OFF. Remove the lid and aluminum foil, wait until pie is cool to the touch, then remove from the skillet.