Snack: Squash Pudding
There’s something about afternoons after a siesta that I love.
The hours that amble lazily.
The promise of daylight for play.
And most of all, merienda.
Meet the snack for the ages. The tastiest on the universe...
... minatamis na kalabasa. Squash pudding.
I swear the smell of the cooking dessert can wake the dead and Mum doesn't have to yell, Gising na! We topple over each other, taking prime positions on each of the long benches at the dining table. We sit expectantly as if awaiting the sudden appearance of Jesus or the Holy Ghost.
And then?
The clouds part and we join the heavenly choir singing praises to the sweetness of newly-cooked squash pudding.
Would you like to know how it tastes?
Are you set?
It is sweet. I take a spoonful and feel the pleasure of the smooth squash and light syrup. I eat it, almost as if I were in a trance. It is thick, stick-to-the-top of your mouth that you have to suck off the spoon. Mushy good.
And in that moment, I feel a thrill of recognition in the lightness, the flavor.
A singular incandescent moment of extravagant joy.
RECIPE
1. Choose a kalabasa squash from Aling Petra's stall in the neighborhood wet market. Turn it upside down and shake. When you hear the rattle of seeds, you know it's ripe and ready. 2. Peel the squash. Boil, mash, and set aside.
3. Mix a can of coconut milk, a half cup of sugar, and condensed milk. Heat to boiling.
4. Break some eggs. Check the number of yolks in each egg. If you see two yolks in a single egg, you will become rich.
5. Mix the yolks with some corn starch and pour in a thin stream into the boiling milk.
6. Add the mashed squash and lemon rind.
7. Be forewarned: this step is tedious and can go on till kingdom come. Stir while simmering in medium heat and your arm is falling off.
8. Set to cool. If two ants are in the pot, it has cooled off enough and is ready to eat.
Will serve a family of eight (Dadee is still at the office). The dogs don't care for it.
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