Pumpkin or popularly known as “Kalabasa” in the Philippines, is a kind of large vegetable that grows on a vine; or a result of creeping vines with color mix orange blossoms and yellow. It is eaten many different ways, such as in stews, cakes, and candies. The taste is smooth and somewhat sweet. Kalabaza is a good source of beta-carotene, some of which can be converted into vitamin A.
In the Philippines, Kalabasa are popular in some Filipino dishes such as ginataang kalabasa at sitaw (calabaza and string beans in coconut milk).
In this recipe, we use Kalabasa in making healthy dessert, the Nata de Kalabasa.
Homemade Nata de Kalabasa
Materials:
- Kalabasa peels and core Sugar
- Ammonium sulfate
- Glacial acetic acid
- Nata starter (available at ITDI)
Procedure:
- Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil for 3 minutes.
- Strain then for every 4 cups of strained liquid from boiled peels/core, and 2/3 cup sugar and 1-1/4 tsp. ammonium sulfate.
- Heat for 15 minutes, then cool. Add 1-1/4 tsp. acetic acid to adjust the acidity favorable to the growth of the nata organism then add 2/3 cup of nata starter (available at ITDI) for every 4 cups of kalabasa mixture.
- Set aside for 10-15 days, then harvest the nata product.
- Cook one kilo of nata in one of kilo sugar to come up with delightful dessert.
Source: www.fnri.dost.gov.ph