Ingredients:
- 1 kilogram of large-headed pumpkin
- 1/2 kilogram of coconut sugar
- 4 tablespoons of granulated sugar
- 1/2 kilogram of grated coconut
Instructions:
1. Wash and peel the pumpkin, cut it into quarters, and boil until tender.
2. Squeeze the coconut with water, about 1 3/4 cups, until you get 3 cups of coconut milk.
3. Grind the cooked pumpkin finely and mix it in a golden pan with both sugar and coconut milk.
4. Place it over medium heat, stirring until thickened. Then, remove it from the heat and let it cool. Serve in a container for long-lasting consumption, suitable for making various fillings such as for dumplings or glutinous rice.
*Use low heat to prevent the pumpkin from becoming too sticky. If the heat is too high, it won't taste good.
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