Sua Bi Do (Creamy Pumpkin Drink), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnam30 minutes preparation, 20 minutes cooking
This pumpkin drink pours a deep golden orange, smooth and thick, smelling of the pumpkin itself. The hard part is the stirring, since a wild hand leaves it grainy and sends it over the side of the pot.
The pumpkin boils in 1.5 liters of water until soft, skimmed so the liquid stays clear, then that liquid is strained. The pureed pumpkin goes back in afterwards, cooked over low heat and stirred in one direction until it barely simmers.
This batch weighs about 1.7kg, at roughly 35 calories per 100g.
Method
Peel 800g pumpkin, remove the seeds, wash it, and cut it into slices about 5mm thick.
Put the pumpkin into a pot with 1.5 liters of water, cover, and cook over medium heat until soft, skimming so the liquid stays clear, then turn off the heat and let it cool.
Lift the pumpkin out and blend it until smooth.
Strain the cooking liquid through a sieve, return it to the pot, add 660ml oat milk, 201ml unsweetened oat milk and 161g kOBE Monk Fruit Blend, and stir over low heat until warm.
Add the pumpkin puree, cook over low heat, and stir in one direction until it barely simmers, then turn off the heat.
Tips
Choose pumpkin with bright, firm skin and a fresh stem 2 to 3cm long.
Slice the pumpkin evenly at about 5mm, since mixed thicknesses leave some pieces mushy and others hard.
Oat milk is thinner so the drink comes out lighter, and 15 minutes in the fridge brings the body back.
Take it off the heat at a gentle simmer, since a hard boil makes it foam over and film on top.
Stir in one direction over low heat so it does not catch on the bottom of the pot.
Skim the foam while the pumpkin boils, as clear liquid gives a cleaner looking glass.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.