An easy-to-fix dessert drenched in colour and symbolisms of wealth! A great prosperity dish to end off the Chinese New Year feasting.
- 600 g pumpkin flesh (without skin and seeds)
- 4 salted egg yolks (separate from uncooked salted eggs)
- ¼ cup oil
- 1 cup sugar (preferably unrefined, brown)
- A pinch of salt (optional)
- Coconut cream, to serve (use canned)
- Zest of 2 limes, to garnish
Steam pumpkin flesh till tender, about 30 mins. Mash and set aside. (Can be prepared ahead, and kept covered in the fridge for 2 days.)
Steam salted egg yolks for 2 mins. Mash and set aside.
Heat oil in a pan. Add mashed egg yolks and fry over low heat till frothy and fragrant, about 2 mins. Add sugar and mix well. Keep stirring over low heat till dry, loose and crumbly. This may take about 5 mins. Adjust to taste with a pinch of salt, if you like. Remove from heat.
To serve, spoon warm pumpkin paste into individual bowls. Top with salted egg sugar and drizzle with coconut cream. Sprinkle lime zest over pumpkin paste for a citrusy lift.
Recipe: Sharon Soh / Styling: Prisia Kek / Photo: Liu Hongde