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Pumpkin in Ginger Syrup
The Chinese probably have a million dessert where everything is cooked in ginger syrup. We are firm believers that ginger is good for your body, especially when having a cold. Plus, we have this weird concept of masuk angin (i.e. your body is full of wind), and gingery stuff is supposed to cure you of said ailment. By the way, masuk angin is Indonesian, this I believe is another proof of how much the Chinese has influenced Indonesians over time. Now, whether or not the ginger does your body good, I do love all things in ginger syrup and this recipe is no exception, especially when it is this simple to make. With a beautiful looking pumpkin and some fresh ginger at hand, I end up with yummy dessert 25 minutes later. ♥
Pumpkin in Ginger Syrup
Ingredients
- 250 gram peeled and cubed pumpkin
- 2 inch fresh ginger, peeled and bruised
- 50 gram sugar
- 500 ml water
Instructions
- Place all ingredients in a pot and bring to a boil.
- Reduce heat and simmer for 10 minutes until pumpkin is tender and fully cooked.
- Serve immediately.
Comments
I LOVE (kabocha) pumpkin- it's so naturally rich and sweet, and absorbs flavors so well. This is a great way to use up this autumn treat, especially since I rarely use up a whole pumpkin at once. The only drawback is that pumpkins are pretty tough to cut, but otherwise, this recipe is obviously the easiest thing ever. In case anyone is too lazy to convert, I used about a quarter of a whole kabocha, and 1/4 c sugar. It's easy to adjust everything to taste, which makes this recipe convenient for any occasion.
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