Stumbled upon this tasty treat when making the Cekodok Labu for RFJ. This pumpkin bubur strongly reminds me of the purple yam version my dad used to make. Plus seems weirdly appropriate to have this today since its Halloween and considering we "celebrate" this over here in Malaysia thanks to the globalised (read: commercial) world we live in. Though I'm nowhere as near to being able to carve my tiny pumpkin!
Sweet Pumpkin Porridge (Bubur Labu)
Ingredients:
Pumpkin - cubed
Fresh Milk - 1 tall glass
Sugar - to taste
A pinch of salt
Method:
Put everything in a pot and cook it until pumpkin in soft. If you prefer thicker porridge, add in a slurry of 1 tsp cornflour to it.
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