Steamed pumpkin custard

Considered a Royal Thai delicacy, this calming dessert makes for a soothing end to a piquant meal.
By epicure
Published on Tuesday, 23 Jul 2013
Cuisine
Asian
Type of Meal
Desserts
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Serves 4 Prep time 10 minutes
Cook time 8 minutes

 

1 Kabocha squash (Japanese pumpkin), with skin and seeds removed, cut to bite-size pieces
5 eggs
3/4 cups rich coconut milk
pinch salt
pinch cinnamon
1 tsp vanilla extract
1/3 cup Thai palm sugar

  • Steam the pumpkin for 5-7 minutes or until totally cooked. Smash thoroughly until becomes a rough paste.
  • In a mixing bowl, stir the eggs, coconut milk, salt, cinnamon, vanilla extract and palm sugar together until well mixed.
  • Combine this coconut-egg mixture with the pumpkin.
  • Pour the mixture into a small mould and steam to cook for 3-4 minutes.
  • The pumpkin mix should be firm enough to stand on its own and not be runny.
  • Serve chilled from the refrigerator.