Sunday, April 28, 2013

Sira Labu

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


  1. Hi Lena,
    This is an interesting dessert! Have never seen or heard of it before. The sweetness of the gula melaka and the natural sweetness from the pumpkin must be really good! Like eating tong shui minus the watery syrup!

  2. Love pumpkins, tried cooking savory and put in baking goods but not cooked this way before....looks yum!

  3. hi lena.. wahh dah buat ya, congrats .. how's the taste? :)

    1. sedap juga. Still a little bit of the sweet side :)

  4. Hi Lena,

    Interesting that pumpkin plus gula melaka can turn out to be such a beautiful Asian-style dessert. 1/8 cup of lye water sounds a little too much for me and I'm wondering if the addition of lye water can be omitted...


    1. hey zoe, maybe you can try roasting the pumpkin and then pour over the gula melaka sauce over it, that's it, dont hv to cook. Not neccesary to make sira labu .

  5. Pumpkins coated with gula meleka sounds amazing! Pumpkins are sweet and its sweetness is enhanced by the gula meleka making it perfect!

  6. Lena, I can imagine how sweet and lemak the taste will be. I love pumpkin a lot!

  7. Lena , that sira labu looks delicious ! The pumpkin and palm sugar combo sounds really good :)

  8. I have sweet tooth. Bet I'll love it too.
    Enjoy your week ahead Lena.

  9. Lena, the pumpkin itself is already sweet enough, so it's a good idea to reduce the sweetness part for this dessert!

  10. eileen, hundred eighty degreesApril 29, 2013 at 9:52 PM

    Looks delicious: ) I'll bookmark this and make for family gathering.

  11. I love pumpkin...but never had it this way...looks delicious.
    Have a lovely week Lena :)

  12. I used to hate pumpkin... But now, throw me anything pumpkin and I will devour it no problem! Haha... I guess this appreciation comes with age...:D anyways, thanks for sharing this... Looks soft, creamy and sweet! Just the way I love it! o(^▽^)o