I came to know of this sweet dessert when K.Nor from Secubit Garam posted her sira labu in the Malaysian Food Fest Facebook page. A well known dessert that comes from the state of Kelantan, it is usually served at weddings and as far as i understand, this dessert is usually very sweet. But since i'm replicating this at home, i will try to limit the sweetness as much as i can. I have to thank KNor for guiding me thru the process, although the process is not difficult, there were some things that i were unsure of. For example the use of alkaline water. The pumpkin was first soaked in water with a bit of alkaline water to avoid the pumpkin from being too mushy at the end of the cooking process. You can also have a choice to use brown sugar or gula nisan if it's available at your place. Here i have used gula melaka ( palm sugar ). Just remember to cook the pumpkins on low fire during the entire cooking process otherwise it may burn the pumpkins.
|after soaking and cleaning the pumpkins, arrange the pumpkins on top of the pandan leaves in a big pot|
|then pour the gula melaka syrup onto the pumpkins and cook on low fire for about 40 mins or till pumpkin is soft.|
Recipe ( from Secubit Garam, whom adapted from linapg ) with some changes
1/2 small pumpkin, cut into wedges with skin on
1/8 cup alkaline/lye water
enough water to soak the pumpkins
85gm gula melaka/palm sugar, crushed
1/4 cup water
some pandan leaves
pinch of salt
1. Place the cut pumpkins in a big basin or pot and put in just enough water to to cover the pumpkins. Add the alkaline water and let it soak for 1 hour. Meanwhile can cook the gula melaka syrup. Place the gula melaka and the water together in a pan and cook till the sugar has melted. Set aside.
2. Discard the water, rinse the pumpkin and pat dry. Arrange the pandan leaves onto a big pot and put the pumpkins in. Pour in the gula melaka all around the pot and let it cook on low fire for about 1 hours ( i cooked mine for abt 40mins ) or till pumpkin turns soft. Remove and serve immediately.
I am submitting this post to Malaysian Food Fest Event ( Kelantan Month ) hosted by Gertrude of My Kitchen Snippets