Thai Pumpkin and Coconut Custard

This easy to made Thai dessert is commonly found for sale in the local evening food markets across ThailandSweet and silky creamy coconut custard steamed inside a small pumpkin. This is a healthy dessert with vitamin and fiber of pumpkin, it relies on simple ingredients and quite easy cooking to create a perfect balance of both texture. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie.

Ingredients

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  • 1 Pumpkin ( About 1 kg )
  • 100 g Palm Sugar
  • 4 Eggs
  • 1/4 tsp Sea Salt
  • 160 ml Thick Coconut Cream

Preparation

1. Cut the top off the pumpkin and carefully scoop out the seeds, then rinse well.

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2. Place the pumpkin upside down in a steamer and steam for about 15 ~ 20 mins until partly cooked. Remove and turn upright to allow any steam to escape.

3. In a small saucepan, mix the palm sugar with coconut cream and salt. Gently warm this mixture over a low heat to a little above room temperature. Let it cool.

4. Beat the egg, add to the cold coconut mixture and stir well, the strain it.  Pour into the pumpkin and steam gently for about 20 ~ 30 mins until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.

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5. When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before chill in the fridge.

6.  The custard will be more firm when it is cold. Cut into wedges to serve it room temperature or chilled.

Reminder 

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  • Make sure you have enough room for the pumpkin with the pot lid closed.
  • Small pumpkin can shorten the cooking time. Depends on size of pumpkin, the right cooking time may take some experimentation.
  • Make sure you use the thickest coconut cream, otherwise the custard could split and it will never really set firmly once it has cooled.

21 thoughts on “Thai Pumpkin and Coconut Custard

  • Tuesday November 24th, 2015 at 05:28 PM
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    請問如用迷你南瓜仔,蒸時間係咪要減少?

    Reply
    • Tuesday November 24th, 2015 at 05:58 PM
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      容積小可以減少蒸的時間

      Reply
      • Tuesday November 24th, 2015 at 06:54 PM
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        咁即係要蒸幾耐?

        Reply
        • Tuesday November 24th, 2015 at 07:02 PM
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          先減一半時間,未凝固再加長,每個南瓜容積不同,要自己試唷 ~

          Reply
  • Saturday January 10th, 2015 at 06:37 PM
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    我剛剛跟著做…蒸了二十分鐘……不行,再蒸十分鐘……還不行,心都灰了!就由它放在鍋內保溫,又過了十分鐘…開始像樣了!我再開火蒸幾分鐘……大功告成!!多謝妳的食譜啊!

    Reply
      • Tuesday January 13th, 2015 at 01:01 PM
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        有啊!我是用最猛火的啊!謝謝妳!

        Reply
  • Sunday September 14th, 2014 at 02:16 AM
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    请问可以用白砂糖代替椰糖吗? 味道会不会差一点?

    Reply
  • Wednesday September 10th, 2014 at 11:51 PM
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    Coconut milk or cream can replace with milk?

    Reply
  • Tuesday May 27th, 2014 at 10:06 AM
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    請問椰槳是coconut cream 嗎

    Reply
    • Wednesday May 28th, 2014 at 01:17 AM
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      Cassie
      coconut cream, 水和椰漿的比例是 1:4
      coconut milk 是 1:1
      兩者都可以用

      Reply
  • Thursday September 26th, 2013 at 06:19 PM
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    你整D野食真係好正好靓呀!請問椰糖係邊度買?我係屯門同九龍城都買吾到吖@@

    Reply
    • Thursday September 26th, 2013 at 06:54 PM
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      Barbie Sing
      多謝你呀 ~ 試下去吉x島超巿,買泰國貨的貨架搵下,我係個度見過

      Reply
  • Tuesday September 24th, 2013 at 01:19 PM
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    肥丁你好!請問南瓜蒸熟後,是否也可連皮一起吃?

    Reply
  • Friday September 16th, 2011 at 01:06 AM
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    我是Sarah在成都的好朋友。她介绍我来看你的博客,真是太棒的分享啦!而且写的详细,一看就知道大概如何制作,期待也可以尽快自己试试。正好这款可以做给我老公,他超爱吃南瓜…… 我已收藏你的博客,会常来学习“以免失传”(嘻嘻~)

    Reply
    • Friday September 16th, 2011 at 03:06 AM
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      你的讚賞讓肥丁差點漂起來了,不﹗肥丁要腳踏實地一點,做更多好吃的回饋大家﹗對﹗這款甜品很容易做,效果又好,由你親手做給他吃,更甜蜜 ﹗

      Reply
  • Monday July 25th, 2011 at 03:02 PM
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    好仔細呀!!!! 教得唔錯. 夠清晰, 仲有靚圖示範, 十卜十卜!!!!!!!

    Reply
    • Monday July 25th, 2011 at 10:45 PM
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      謝謝你呀 audrey, 你係第一個留言 ^^

      Reply

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