Am I right in thinking that you have some leftover pumpkin puree lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make.
How easy? Anyone who can make little balls out of playdough can make this. Anyone who can boil liquid can make this also. Knowing how to add sugar to liquid until it tastes sweet enough would definitely help. I would go as far as saying that a young child with these three skills can certainly make this with adult supervision.
So what's the catch? Nothing. The only thing that would completely ruin such an easy dessert is that you use the wrong kind of flour. The only kind of flour that works here is glutinous rice flour, preferably imported from Thailand (I recommend Erawan brand).
Thankfully, it's pretty easy to find. Most Asian grocery stores has it. Otherwise, you can go online. The flour is inexpensive and easy to use; you just have to accept the fact that there is no substitute. None.
The rest is easy. This is a classic Thai dessert that can be enjoyed warm or cold. If you enjoy pumpkin in sweet coconut cream, you'll enjoy this.
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