INGREDIENTS:
- 250 gm of pumpkin (430gm to Rinn, Rabih savings)
- 1 1/2 cups sugar (1 cup)
- 1 cup coconut milk (1 1/2 cups)
- 2 1/2 cups flour
- 1 teaspoon salt
- 3 eggs
- Boil the pumpkin and mashed to pieces.
- Beat the eggs, sugar and salt until dissolved.
- Add flour gradually while stirring well.
- Add the pumpkin puree and stir the mixture over medium heat until thick pan.
- Brush the pan with a little cooking oil and sockets with plastic. Pour the batter.
- Bake until cooked at 175 degrees until cooked cel.
