Buttercup in Coconut Milk

This is one of typical Thai puddings. It is to be eaten warm (not hot) or at room temperature (which is quite warm in Thailand). Some will claim that it tastes a bit like salted caramel - maybe it is but Thais have been putting salt in their puddings way back when long before salted caramel is fashionable as it is now.

For 2, you'll need:

150 grams buttercup, skin partially peeled and cut into small pieces
1  cup coconut cream
1/4 cup water
60 grams palm sugar, chopped
1/8- 1/4 teaspoon salt

Place coconut cream, water, sugar and salt in a saucepan and put on the stove, using medium low heat. Stir until sugar is dissolved. Bring to the boil and add buttercup pieces. Cook further for a few minutes until the buttercup is cooked. Easy as!

Note:any pumpkin will do, but buttercup will hold against heat much better and do not disintegrate into mash.