1 piece of pumpkin

1 taro

7 packets of coconut flour

0.5 cans of evaporated milk

1 pcs of honey dates

3 cloves of garlic

Cooking steps

1/6

Mix the soup base. This step is important and key to this dish. Since I didn't get coconut milk or coconut cream I had to fall back on unsweetened coconut flour (note that it's unsweetened!) I was down 7 packets of coconut flour, mix with water, and after that add evaporated milk according to personal taste, evaporated milk is the soul of the soup base mellow flavor, I here added half a can.

2/6

Then peel and cut the taro and pumpkin. Pour oil in a pan and fry the garlic first, you can fish it out when it's golden brown. I put the garlic into the soup base.

3/6

After that, pour in the cubed taro and fry it a little on both sides, so that it won't fall apart when you cook it later.

4/6

Fry the taro until it's a little dry, not overly dry or golden.

5/6

Put the fried taro and pumpkin, the soup base are put into the soup pot to cook, add a honey date follow-up do not need to put sugar. The degree of cooking to the taro pumpkin's soft rot shall prevail on the good, you can also put some gravy, has the effect of replenishing the spleen to dispel dampness.

The last step

The last add a micron of salt to mention the flavor can be! Taro and pumpkin are both low in sugar and rich in dietary fiber, so it's delicious and not too guilty.

Tips

Taro is best first two sides slightly fried, a little dry on it, you can avoid taro is cooked. Put the honey dates can not add sugar, more healthy, and finally add a micron of salt to enhance the mellow taste can be.