This easy to made Thai dessert is commonly found for sale in the local evening food markets across Thailand. Sweet 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.
- 1 Pumpkin ( About 1 kg )
- 100 g Palm Sugar
- 4 Eggs
- 1/4 tsp Sea Salt
- 160 ml Thick Coconut Cream
1. Cut the top off the pumpkin and carefully scoop out the seeds, then rinse well.
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.
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.
- 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.