From The Straits Times    |

Pumpkin and quinoa recipe

Serve 4-6 

INGREDIENTS

250g sugar

375ml water (plus additional 65 ml, set aside)

1 pandan leaf

65g cooked quinoa

100g corn starch

250g coconut milk

½ tsp sea salt

500g pumpkin, steamed and grated

fresh young coconut flesh juliennes

pumpkin seeds

 

Orange sorbet (makes 2 litres or 12 servings)

1.2kg peeled and cut oranges

325g castor sugar

20g lime or lemon juice

  

DIRECTIONS

1 To make the orange sorbet, process the cut oranges with just enough water to make the blades spin. Puree for 1min, then strain.

2 Bring the sugar and 400ml water to a boil. Add the puree and lime or lemon juice. Mix well.

3 Remove from heat and set aside to cool. Chill in a refrigerator then churn in an ice cream machine according to equipment manufacturer’s instructions.

4 To prepare the pudding, combine the sugar, 375ml of water and pandan leaf. Bring to a boil. Then add the remaining 65ml of water, cooked quinoa, corn starch, coconut milk and salt. Finally, add the pumpkin reserving some to garnish with. 

5 When a sticky texture is attained, remove from heat and set in the refrigerator to cool.

6 To serve, remove from refrigerator and divide into bowls. Serve with remaining steamed, julienned pumpkin, fresh young coconut julienne and pumpkin seeds. Top with orange sorbet.

Recipe courtesy of SuperNature, Singapore’s premier organic and natural food and health store.