PUMPKIN WITH COCONUT AND TAPIOCA
Pumpkins here, pumpkins there! In Cambodia, pumpkins are everywhere. Pumpkins are so accessible in Cambodia, so most of the time we eat them because we have them rather than understanding its benefit.
Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds and leaves all pack of powerful nutritional punch.
There are many ways pumpkin can be incorporated in cooking like desserts, soups, stir-fried, and even as a substitute for meat sometimes.
So, let’s cook one of our very popular deserts that Cambodians love – Borbor Plov (Coconut cream pumpkin with Tapioca).
បបរល្ពៅ – Bor Bor Lpov
Preparation time – 15 mins
Cooking time – 25 mins
Ingredients –Serve 6-8
- Pumpkin: 1kg
- Palm sugar: 200g
- Tapioca balls: 2 tablespoons
- Coconut cream (pure): 3 cups
- Salt: ½ teaspoon
- Unsalted roasted peanuts (optional): 3 tablespoons
Pumpkin: Wash, remove inside pulp and seeds, peel about 75% of the skin and cut into quite big chunks.
Tapioca balls: Rinse with fresh/room temperature a few times and let it soak for about 15 to 20 minutes
Palm sugar: Caramelise and add a bit of water
Unsalted roasted peanuts: Crush but not too fine
Put one cup of water and one and a half cup of coconut cream in a medium-sized pot and bring it to the boil. Add tapioca and put the heat down to low. Once all the tapioca floats and turns very clear they are cooked. Place pumpkin in and cook it for about 7-10 minutes (depending on the size of the pumpkin chunks) then add caramelised palm sugar and salt. Turn the heat off and pour the rest of the fresh coconut cream in and stir to well-mixed everything.
Place 2-3 pieces of pumpkin in a bowl and pour a spoonful of the sauce over. Finish with a sprinkle crushed peanuts.