Gang Buad Faktong (Pumpkin in Sweet Coconut Milk)

Description

I recently spent some time traveling around Thailand. Sure, I went for the thrill of Bangkok, the islands, and the temples. But, mostly, I went for the food. 

I think Thai cuisine is pretty much unparalleled in the way they manage to balance out every flavor in a single dish. While the classics like Pad Thai and all sorts of curries were just as good as I could’ve hoped, a very unassuming breakfast recipe was the one that I simply haven’t stopped thinking about. (Fine, it’s more of a dessert than breakfast per se if you want to be thorough.)

In Thai, this would be called “Gang Buad Faktong” (or Kaeng Buat Fak Thong). “Guang Buad” translates to “in sweet coconut milk,” while “Faktong” is “pumpkin.” You’ll see versions of this with other fruits/root vegetables. I’ve tried taro and banana as well and can confirm they are both amazing! I already have my heart set on trying a variation with sweet potato next.

It may not look like much, but trust me, this eats like a warm hug. It is simple fare, Thai home cooking at its best! Now, this is well beloved and known everywhere in the country, but not commonly found on restaurants’s menus. My take is this is one of those family staples that everyone has ‘an aunt that makes the best one.’ I won’t claim this is a traditional recipe at all, but my own spin with tweaks to make it as nutritionally rounded as I could, without compromising taste.

Truly, this is barely a recipe, but more of a concept that you get to adjust to your liking and adapt with whatever you like. You only need a handful of ingredients, so the secret is making sure you get high-quality ones!

For the pumpkin, I use Kabocha squash, probably the most similar variety compared to the ones you’d find in Thailand. But if you run into some other type that is perfectly ripe, go for it! I like to keep the skins on for the extra fiber, which also helps with maintaining the chunks’s integrity; otherwise they are likely to fall apart. 

Pumpkin is packed with a powerful antioxidant, beta-carotene. Additionally, this versatile vegetable is an excellent source of Vitamin A, which supports eye health, and potassium, which helps maintain healthy blood pressure levels! Did I not promise you a balanced dessert for breakfast?

Next, let’s talk sugar. The natural sugars from the coconut and pumpkin might be enough on their own for some people. If you’re in a higher position in human evolution and successfully managed to train your taste buds not to crave super-sweet desserts, you can probably get away with omitting any form of added sugar. 

I, however, have not risen to this level yet, so I recommend monk fruit to keep it low-carb and low-calorie. Each brand is different in composition, and their level of sweetness varies. Keep an eye on that and adjust accordingly. Stevia is another great natural sweetener, but because this is such a simple dish, I feel it leaves a bit of an aftertaste. Feel free to experiment with other alternatives to your liking. 

The coconut milk in Thailand really is as good as it gets. I think homemade is our best option to recreate something of similar standards. A thicker, richer milk is preferable in this case.

Other than that, I would strongly advocate for a generous pinch of salt in your milk. It makes all the difference! I have included some milk kefir and yogurt in the mix for the probiotic goodness and amping-up digestive health.

Ready to get cooking?