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.