Inspired by: Sangkhaya fak thong (egg-free)
- Vata seasonOct – Dec in the north
Pumpkin–Coconut Agar Custard
- Serves
- 6
- Portion
- 1 slice
- Time
- 30 min + 1 h setting
- Texture
- Soft-set
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pumpkin (kaddu) | steamed & puréed | 400 g | 2000 g | |
| Coconut milk, thin | 1¼ cups | 300 ml | 1500 ml | |
| Agar-agar | 1 tsp powder | 3 g | 15 g | |
| Jaggery (gur) | ¼ cup | 50 g | 250 g | |
| Green cardamom | pinch | 0.3 g | 1.5 g | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g | |
| Water | ⅓ cup + 1 tbsp | 100 ml | 500 ml |
Method
How to cook it
Step 1: Dissolve agar in water; boil 2 minutes.
Step 2: Add coconut milk, pumpkin purée, jaggery, cardamom and salt; simmer 3 minutes.
Step 3: Pour into a mould; set 1 hour (at room temperature it sets firmly).
Step 4: Slice; serve at room temperature.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEggs→Toagar
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