Thai Pumpkin Custard

Updated at: Sun, 17 Sep 2023 22:16:06 GMT

Step 1

Slice the top of the kabocha squash off. Use a sharp knife to cut off the top and take a spoon to remove all the seeds so that the pumpkin is smooth. Keep the top piece and cut them into small pieces. Wash the inside and outside of the squash and pat dry with a paper towel.

Step 2

In a bowl, combine eggs, palm sugar, coconut milk, salt and pandan leaves. In a separate small bowl, combine the rice flour with 2 tbsp of coconut milk and mix. Add this slurry to the bowl. Mix by hand to dissolve the palm sugar and squeeze the pandan leaves to extract the flavor. If using a solid form of palm sugar, you’ll want to heat the coconut milk and palm sugar on low heat to dissolve it first.

Step 3

Strain the mixture into a measuring cup then pour the mixture into the kabocha squash. Top with the cut pieces of the squash.

Step 4

Steam on low heat for 60-75 minutes with the lid covered. Use a foil to hold it in place or place in a bowl when steaming. To check to see if the custard has cooked through, stick a skewer in the middle. If it comes out clean, it’s cooked through.

Step 5

Coconut Sauce:

Step 6

In a small sauce pan, mix coconut milk, cornstarch and sugar together. Cook on low heat and stir consistently until you get a rolling bubble. Taste and adjust the sweetness.

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