I often associate Fall with crisp cool air, colorful leaves and pumpkins. There are plenty of small sugar pumpkins available in many markets. You can pick a few for decorations and one to make this dessert.
Growing up in my family we almost never eat dessert right after a meal. Dessert is eaten randomly. Most of the time it is served on special occasions or as a snack. Also the dessert is never overwhelmingly sweet. When my family and I immigrated to the U.S. my mother made different types of Chinese/Vietnamese dessert treats for us. Often times she made a dessert called chè (in Vietnamese) for us. Chè is basically a sweet soup. It is versatile, quick to make, delicious and nutritious. You can add anything you want in this sweet soup. I like to eat this while it is still hot.
Sweet October Soup (serves about 6-8)
1/2 sugar pumpkin or about 1 1/2 lb, peeled and cut into bite size (about 1 1/2 x 3/4th inch)
1 medium size sweet potato or about 1 lb, peeled and cut into bite size
1 medium size yam or about 1 lb, peeled and cut into bite size
8 C water
1 can (14 fl oz or 400 mL) coconut milk
1/2 C brown sugar (or according to your taste
1 tsp vanilla extract
1) In a large pot add water, pumpkin, potato, yam, and barley over medium high heat. Once the water boils turn the heat down to a gentle boil. Cook with the cover on for about 20-25 minutes or until everything is soft.
2) Add coconut milk, sugar, and vanilla and cook for another 5 minutes and turn off heat.
|leaves of gold|
(NH, October 2013)