Pumkin Custard (Sangkhya Lapov)

– Ingredients

  • 1 small Kabocha pumpkin, about 5  inches across and 4 inches tall
  • 4 duck eggs, about 1 cup eggs or chicken eggs
  • ½ cup evaporated cane sugar or palm sugar
  • ½ cup coconut milk
  • ½ teaspoon salt
  • 2 pandanus leave, torn into 4 pieces lengthwise from each leaf

-Procedure

Clean outside of the pumpkin well and dry with towel. Insert the knife on the top pumpkin to make a lid of about 2 inches wide (please see photo from a slide show). Remove all seeds from the inside the pumpkin until completely clean.

Add water to a steamer to 1 ½ inches tall and bring to a boil while preparing the custard.

To make custard, place egg, sugar, coconut milk  into a medium-size bowl. Use torn pandanus leaves to massage and mix the custard mixture by hand constantly for 8 minutes. This is a Thai  tradition way to make a custard instead of whisking. Pandanus leaves helps the mixing process, at the same time pandanus flavor is infused into the custard mixture.

Strain and fill the custard into the pumpkin, make sure to leave a 2/3 inch free space from the top.

Steam the pumpkin custard in the steamer, also the lid but separately. Do not cover pumpkin with the lid. It should be done between 40 to 45 minutes. To tell the custard is cooked when shake the custard is not moving except 1 inch in the center. And that is when to turn off the steamer and remove the lid and let the pumpkin custard sit until cool down.

Cut into wedge and serve cold or at room temperature.

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