Ingredients
Main Ingredients (Makes a generous amount)
Seasonings
Steps
- Cut the pumpkin into 1/8 wedges, remove the seeds, and trim the woody stem end.
- Line a microwave-safe container with 4-5 layers of thoroughly wet paper towels. This is the key! The abundant moisture prevents the pumpkin from drying out and ensures the parts touching the plate don't become hard, resulting in a delicious finish. A clean kitchen towel can also be used.
- Arrange the pumpkin wedges on the wet paper towels, then cover them with another layer of damp paper towels.
- Microwave on 600W for 12 minutes.
- Remove from the microwave and let it steam for 20 minutes while it cools down. This is the key! Slow steaming enhances sweetness. Removing it while hot causes moisture loss and makes it dry. Resting it in a humid environment while cooling prevents the skin and surface from hardening.
- Place bite-sized pieces of the steamed pumpkin in a small frying pan.
- Add 100ml water and 1 tbsp Mazidare (All-purpose Sauce) to the pan and heat over low heat.
- Simmer for about 5 minutes, spooning the liquid over the pumpkin as it reduces. This is the key! Stop cooking when there's still a little liquid left. This creates a sweet and tangy surface while keeping the pumpkin's natural, rich sweetness inside.
- Transfer 300g of the steamed pumpkin to a bowl and mash with a fork. If you don't mind the skin, mash it with the skin on.
- Add 30g cream cheese and 8-10g walnuts (crumbled by hand) to the mashed pumpkin.
- Gently mix everything together.
- Drizzle with honey or maple syrup to your liking.
- Remove the skin from the steamed pumpkin using a spoon or rubber spatula.
- Add 15g butter (melted in the microwave) to the skinless pumpkin and mash thoroughly until it forms a paste.
- Gradually add milk to the pumpkin paste, thinning it to a loose paste consistency.
- Transfer the softened pumpkin paste to a pot. This is the key! Adding milk directly in the pot from the start can lead to scorching. It's recommended to loosen it in a bowl first before transferring to the pot.
- Heat the pot over low heat and thin with milk until it reaches your desired consistency.
- Once it boils, simmer lightly for 1-2 minutes.
- Add a pinch of salt to taste.
- Once cooled, immediately transfer to a resealable bag to prevent drying out.
- When freezing, place the bag directly into the freezer. Using a thick, high-density bag is recommended.
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