Coconut Pandan Hobakjuk (Korean × Thai)

Method

1. Wash the kabocha, halve it and scoop out the seeds. If it is hard, microwave it for 3 min first to soften slightly before cutting. Peel and cut into 3 cm chunks.

   Add in this stepKabocha squash (weight without seeds and skin) 400 g

2. Rinse the pandan leaves and tie them into a knot. Put the kabocha, water and pandan in a 18 cm pot, bring to the boil over high heat, then turn down to medium-low heat, set the lid ajar and simmer for 14 min, until a chopstick slides through easily.

   Add in this stepWater 350 mlPandan leaves, tied in a knot 1

   high heat→medium-low heat

3. Meanwhile, toast the coconut in a dry pan over medium-low heat for 2 min, stirring constantly, until light golden, then tip it straight onto a plate; left in the pan it burns in seconds from the leftover heat.

   Add in this stepCoconut flakes or desiccated coconut 2 tbsp

   medium-low heat

4. Stir the hot water into the glutinous rice flour a little at a time, then knead once cool enough to touch, until as soft as an earlobe. Roll into 1.5 cm balls and cover with a damp cloth.

   Add in this stepGlutinous rice flour, for the dumplings 60 gJust-boiled water, for the dough 50 ml

5. Take the pot off the heat, lift out the pandan, squeeze it and discard. Add 80% of the coconut milk and purée with a hand blender until smooth, keeping the blade under the surface so it doesn't splash.

   Add in this stepCoconut milk 192 ml

6. Whisk the thickening flour into the cold water until smooth. Put the pot back over medium-low heat, pour in the slurry in a thin stream while stirring, and keep scraping the bottom for 5 min, until thick and glossy.

   Add in this stepGlutinous rice flour, for thickening 20 gCold water, for thickening 60 ml

   medium-low heat

7. Add the dumplings and cook over medium-low heat for 3 min, stirring gently, until they float and turn translucent, then season with the palm sugar and salt. Ladle into bowls, swirl over the remaining coconut milk and scatter with the toasted coconut.

   Add in this stepPalm sugar (or light brown sugar) 30 gSalt 2 pinchCoconut milk 48 ml

   medium-low heat