Masak Lemak Labu

by Farah on Tue, November 08, 2011

Masak Lemak Labu is a Malaysian lunch staple. Pumpkins have a naturally sweet flavour that goes well with rich coconut milk. This is delicious and indulgent. Team it up with a hot plate of steamy rice and spicy sambal belacan.

Pumpkins cooked with a local twist

Serves 4 people

Softness of the pumpkin and richness of the coconut milk makes a to-die-for combo that gets you craving for more.

Do not add in the coconut milk while the water is boiling. This will prevent it from curdling. Add in pucuk ubi or pucuk manis for a variation.

Foodster's Verdict

Masak Lemak Labu


  • Preparation
  • Total
    1 kg Pumpkin, peel and cut into chunks
    2 Cups Water
    1 Tumeric leaf, knot
    1 ½ cup coconut milk
    Salt to taste

    4 shallots
    A handful of dried anchovies
    4 Cili api
    ½ tsp black pepper


On a medium heat put pumpkin, water and turmeric leaf to boil.
Next, put in at pounded ingredients.
Bring down to a simmer then add coconut milk and salt.
Cook until the pumpkins are starting to soften.


See You at Ayam Lejen 2017!
1:00 min

What Are You Gonna Get at Ayam Lejen 2017?

Malaysia’s 1st Fried Chicken Festival
0:45 min

Taste the Top 8 Fried Chickens in One Location!

KLIA’s Sama Sama Rack for RM30

We Discovered a Hidden Food Gem in KLIA

Fresh Dim Sum at KLIA
1:00 min

It's made fresh daily at Eden KLIA

Worlds Biggest Nasi Lemak Event
1:00 min

I Eat Nasi Lemak 2016 is Back!