Thai Pumpkin Custard ( Sangkaya Fak Thong )

I made 3 types of dessert in one weekend...this is a Thai dessert - Pumpkin Custard.
Pumpkin is steam till soft and custard's sweetness is just right. Very good review from friends who visited us for dinner.

Ingredients

1 small Japanese Pumpkin ( kabocha )
3/4 to 1 cup of coconut milk
4-5 eggs
1/3 cup of palm sugar ( i use Kula Melaka )
A pinch of salt
4 pandan leaves

Method

• Cut the top of the pumpkin and use the spoon to remove seeds inside
• Beat eggs in a large mixing bowl
• Add coconut milk and stir well
• Add palm sugar, salt and pandan leaves
• Squeeze the pandan leaves until the palm sugar dissolves and all ingredients mix well
• Sieve custard mixture into the pumpkin and steam for 45 mins or well done
• Cut pumpkin custard into pieces and serve.

Note: I put the cooled pumpkin into the fridge and serve cold next day. But if you want to eat it while its warm, should be ok too:) enjoy!