KABOCHA SQUASH BEIGNETS Pichet Ong, P*ONG

Method

Steam the Kabocha squash whole in a steamer over gently simmering water until a knife pierces through the flesh easily, about 40 minutes. Remove from the steamer and let cool. When the Kabocha squash is cool enough to work with your hands, cut the squash in half. Remove and discard the seeds and pulp with a spoon and scoop out the flesh into the bowl of an electric mixer. Set aside until ready for use.

Sprinkle the yeast over ¼ cup warm water and let sit until foamy, 10 minutes. Add the evaporated milk, Jack’s Pumpkin Spice Ale, cinnamon, nutmeg and salt to the electric mixer bowl with Kabocha squash. Mix on medium speed with the paddle attachment until well incorporated, then add 2/3 cup sugar with the machine running.

Turn the mixer to low speed and add the foamy yeast, then the flour, ½ cup at a time. Once all the flour has been incorporated, mix for 1 more minute. Cover the bowl with plastic wrap and let the dough rise in a warm place until nearly doubled in bulk, at least 1 hour. If beignets are not to be cooked immediately, the dough may be refrigerated at this point for up 2 days. If you have refrigerated the dough, let it rise in a warm place for at least 2 hours before frying.

Fill a medium saucepan with oil to depth of 3 inches. Attach a deep frying thermometer to the saucepan and heat the oil to 350ºF (a small piece of dough will sizzle when the oil is ready). Shape the dough into 2 inch balls with a spoon or ice cream scoop and gently drop one into the oil. Cook about 5 at a time. Cook until puffy and golden brown, about 2 minutes and then turn and cook for another minute. Remove the cooked beignets with a slotted spoon and drain on paper towels. Roll the hot beignets in the remaining 1 cup sugar and serve warm with Palm Sugar Caramel Dipping Sauce.

Palm Sugar Caramel Dipping Sauce
In a pot, bring pandan leaf, coconut milk and salt to a boil. Set aside to steep. In another pot, bring palm sugar, lemon juice and ¼ cup water to a dark caramel. Carefully whisk in warm coconut milk mixture and bring to a boil for 3 minutes. Remove from heat and let cool before serving.

Makes 2 dozen

Recipe adapted from An Exotic Finish (Morrow, 2006) By Pichet Ong

Chef's Quote

When Fall rolls around, I like to offer Kabocha squash as an exotic alternative to pumpkin. Kabocha squash is milder, lighter and juicier than pumpkin and works very well with this fried dough recipe. Jack’s Pumpkin Spice Ale gives an added zing that starts off slightly bitter but ends creamy and sweet. This dessert can also be enjoyed all year since Kabocha squash is available at Asian and natural food markets year round.