This Thai pumpkin in syrup recipeknown as fak thong cheum in Thailand, features tender pumpkin simmered in a light syrup and finished with creamy coconut milk. It’s a naturally vegan, gluten-free, and no-bake dessert that’s easy to make and incredibly comforting. If you’ve got a sweet tooth, you’ll love this!
What is Thai pumpkin in syrup?
Thai pumpkin in syrup is a traditional Thai dessert made by simmering pumpkin in a sweet sugar syrup until tender. It’s often finished with coconut milk and served warm, with a soft texture and glossy coating that makes it a comforting sweet treat
Ingredient notes & substitutes
You’ll find everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Pumpkin – Use Thai pumpkin or kabocha squash for the best texture; it holds its shape well when simmered. Use leftovers to make my pumpkin curry!
- Water – Needed to simmer the pumpkin and dissolve the sugar into a syrup.
- Coconut milk – Adds a creamy, rich finish when drizzled on top; use the Aroy-D brand for best results.
- Sugar – White granulated sugar keeps the syrup clear and light; avoid palm sugar for this specific dish.
- Salt – Balances the sweetness.
- Rice flour – Used to slightly thicken the coconut milk drizzle.
Step-by-step instructions
Step 1: Peel and cut your pumpkin into bite-sized pieces about 2-3 cm long and 1 cm thick. Use a crinkle cutter if you have one.
Step 2: Add the pumpkin to a pot with water and sugar. Bring to a boil, then lower the heat and simmer gently until the pumpkin is soft and glossy, about 20–30 minutes. The pumpkin is ready when it’s fork-tender but still holds its shape. The syrup will have slightly thickened.
Step 3: In a separate pot, combine coconut milk and salt. Stir together rice flour and 2 tbsp water, then slowly add it to the coconut milk while stirring constantly. Simmer just until slightly thickened to a pourable consistency.
Step 4: Transfer the pumpkin with some of the syrup to serving bowls, drizzle with warm salted coconut milk topping, and finish with toasted sesame seeds if you like. Enjoy!
How to cut pumpkin for cooking
To prepare pumpkin for cooking, peel the skin, remove the seeds, and cut into uniform pieces. Here’s how to do it:
- Rinse the pumpkin and pat it dry.
- Cut into halves or quarters depending on size.
- Scoop out the seeds with a spoon.
- Peel off the skin using a knife or vegetable peeler.
- Slice into bite-sized pieces.
More Thai desserts to try
Hope you enjoyed this easy Thai pumpkin dessert recipe! If you give it a try, leave a star rating and comment below the recipe card, and follow me on Facebook, Instagramand Pinterest!
Thai Pumpkin in Syrup (Fak Thong Cheum) Pumpkin
Fak thong cheum is a sweet Thai pumpkin dessert simmered in syrup with coconut milk. It’s no-bake, vegan, and gluten-free!
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Knife and cutting board
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Medium pot for simmering the pumpkin
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Spoon
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Saucepan for making the coconut milk topping
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Peel the pumpkin and slice into bite-sized pieces about 2–3 cm long and 1 cm thick. Use a crinkle cutter if you have it.
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Place the pumpkin in a pot with water and sugar. Bring to a boil, then lower the heat and simmer gently for 20–30 minutes, or until the pumpkin is tender but not falling apart. The syrup should be lightly thickened.
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In a separate saucepan, add coconut milk and salt. Mix rice flour with 2 tbsp water, then slowly pour it into the coconut milk while stirring. Simmer over low heat until it thickens slightly into a smooth, pourable sauce.
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Spoon the pumpkin with some syrup into serving bowls. Drizzle with the warm salted coconut milk and top with toasted sesame seeds if desired.