Serves: 10

Note: You may use sweet potato or other type of firm pumpkin/squash.


Pumpkin Kabocha Pumpkin (Labu Bakar)

  • 1 kabocha pumpkin, halved, unpeeled
  • 50 g margarine
  • 10 g salt

Kabocha Pumpkin and Green Mung Bean Fritters (Kuih Kasturi Labu)

  • ½ cup cake flour, fine
  • 500 g roasted Kabocha Squash
  • 100 g green mung beans, soaked and boiled
  • 2 cups sugar

Batter for frying;

  • 3 cups cake flour, fine
  • ½ cup rice flour
  • 100 g margarine
  • 3 tbsp Malaysian Red Palm Oil
  • 5 kg Malaysian palm shortening
  • Salt


Roasted Kabocha Pumpkin (Labu Bakar)

  1. Preheat oven to 180° C.
  2. Cut kabocha pumpkin into half, remove seed.
  3. Rub margarine on kabocha pumpkin flesh, sprinkle with salt.
  4. Place kabocha pumpkin on roasting pan, then place in an oven. Roast it for 20-25 minutes.
  5. Once it is soft and caramelised, use spoon to scoop the flesh. Mash it using a potato masher.
  6. Put aside.

Kabocha Pumpkin and Green Mung Bean Fritters (Kuih Kasturi Labu)

  1. In a large bowl, combine flour, sugar, roasted mashed kabocha pumpkin and cookedgreen mung beans. Knead lightly, cover the dough and set aside for about 15 minutes.
  2. Pinch a small piece of dough (about 20 g each) and flatten lightly. Put aside.
  3. For batter, mix all ingredients in a mixing bowl. Mix well.
  4. Preheat deep fryer, and melt Malaysian palm shortening. Once temperature is at 180°C, dip kabocha fritter in the batter, then deep fry until golden brown.
  5. Spoon out the fritters, then put on top of kitchen paper/tissue to remove excess oil. Let it cool before serving with Malaysian Red Palm Oil ice cream.